A Breakfast Sandwich On The Go!
Cooking Time: 10-12 minutes
1 large Ribeye steak
1 cup buttermilk pancake mix (Dancing Deer Baking Co.)
3 + 1 eggs
2/3 cup milk
2 tbsp butter, melted, plus additional for cooking
veg. oil for frying eggs
3/4 cup shredded white cheddar cheese
red pepper flakes (optional)
Salt and peeper steak and cook to your preference. ( let steak stand for at least 8 minutes before slicing) In a mixing bowl add pancake mix, 1 egg, milk and melted butter. Mix thoroughly. In a nonstick frying pan, add pats of butter and ladle batter into small pancakes, you will need to make 2 pancakes per sandwich.
Set aside pancakes in a warm oven until ready to make sandwiches. In a nonstick greased frying pan, cook eggs over easy and when you flip the eggs, add some shredded cheese on top of each egg until melted, salt and pepper (red pepper flakes). Assemble the sandwich.
Yields 3 sandwiches