Pancake breakfast burger

Ingredients for 1 servings:

• 250 g milk
• 250 ml flour
• 1 tbsp powdered sugar
• 1 pinch of baking powder
• 2 eggs
• 1 egg(s) per burger
• 1 bell pepper(s)
• 3 slice(s) of bacon per burger
• 2 sausages (Nuremberg), per burger
• some maple syrup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Incredibly good pancakes that wrap up an equally good breakfast and can be varied very easily.

First, prepare the batter for the pancakes. Mix together the flour, powdered sugar, and baking powder, then add a cup of milk and two eggs and mix everything together. This batter makes enough for about 15-16 pancakes, or up to eight burgers. Pour the batter into a preheated pan. The pan shouldn’t be too hot, as otherwise the pancakes will turn black too quickly but won’t be cooked through. As soon as the batter bubbles, it can be turned. The pancakes look best when you don’t use any oil, so use a good nonstick pan. For each burger, fry three slices of bacon and two Nuremberg sausages. Cut the bell peppers into rings and place the rings in a hot pan. Crack an egg into the center of the ring. The egg can be fried or scrambled; it’s up to you. Personally, I like it best when I turn the fried egg just before the egg white sets on top, so it cooks on both sides while the yolk remains runny in the middle. Finally, simply assemble the burger. Add a drop of maple syrup to the bottom pancake and place the second pancake on top. Briefly press together and then immediately separate again so that the insides of the pancakes are coated with maple syrup. Now add the sausage, egg, and bacon, cover, and dust with a little powdered sugar. Note: You can, of course, try lots of variations. For example, by adding a little cocoa powder to the pancake batter or using fruit instead of meat and egg. It’s also delicious with melon and ham. Or simply enjoy the pancakes with a little maple syrup.