Double-decker Omelet Pancake Sandwiches

Recipe: Double-decker Omelet Pancake Sandwiches

Makes: 3 sandwiches
Prep time: 45 minutes

6 slices of bacon, cut in half, cooked until crisp
9 pancakes, 5 inches in diameter, made according to box directions
1/4 cup pancake syrup
1 oz. Kahlua
6 eggs
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup shredded cheese
Salt and pepper to taste

1. Cook bacon until crisp. Set aside.

2. Mix enough pancake batter (according to directions) for 9 5-inch pancakes. Mix syrup and Kahlua in batter before cooking. Set aside when done.

3. In separate bowl, mix eggs, green pepper, onion, and cheese. Using a serving spoon or ladle, scoop egg mixture into small frying pan, making 5-inch wide omelet circles. Sprinkle salt and pepper on top.

4. Layer sandwich as follows, starting from the bottom: pancake, egg, bacon (2 half slices), pancake, egg, bacon, pancake.


My Interpretation:

First and foremost: absolutely delicious. This is a recipe I made up myself. I didn't use it while I was actually making the sandwiches; I just wrote it up for the sake of having a guideline to post here. You can add or substitute whatever ingredients you want. If you don't want Kahlua in your pancakes it won't hurt to leave it out. Same with anything in the eggs. You also don't have to make it a double-decker sandwich if you don't want to eat that much. There's a lot of room for variation in this recipe, which is one thing I love so much about cooking: freedom.

The prep time for this is about 45 minutes, so it's good for weekend breakfasts or days when you have lots of time to spare. However, it is absolutely worth the time and effort. I made these sandwiches with two of my roommates and they were practically drooling over them as they ate them. I am reminded of McDonal's McGriddles, except heartier and more delicious (because homemade is always better).