Friday Breakfast
Friday Breakfast
Ingredients
For the Meats
- 1 pork chop
- 1 tablespoon all purpose seasoning
- 3 slices thick sliced hickory bacon
- 4 sausage links
- as needed vegetable oil, for frying
For the Pancakes
- 1 1/2 cups self-rising flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1/2 cup white granulated sugar
- 2 eggs
- 1 2/3 cups buttermilk
For the Eggs
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed olive oil, for cooking
Instructions
- 1
Season the pork chop with 1 tablespoon of all-purpose seasoning. Set aside.
⏱️ 2 min
- 2
In a large bowl, whisk together the self-rising flour, baking powder, baking soda, 1 teaspoon of salt, and white granulated sugar for the pancake batter.
⏱️ 3 min
- 3
In a separate bowl, whisk together 2 eggs and the buttermilk until well combined.
⏱️ 2 min
- 4
Create a well in the center of the dry pancake ingredients. Pour the wet ingredients into the well. Whisk until the batter is mostly smooth with only a few small lumps remaining. Set the batter aside.
⏱️ 3 min
- 5
Preheat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. Once hot, add the seasoned pork chop and cook for 3 minutes per side, or until cooked to your desired doneness.
⏱️ 8 min
- 6
While the pork chop is cooking, cook the bacon and sausage links in a separate pan or in batches in the same skillet after the pork chop is removed. Cook until crispy and browned to your preference.
⏱️ 10 min
- 7
Once the meats are cooked, transfer them to a plate lined with a paper towel to drain any excess oil. Keep warm.
⏱️ 2 min
- 8
Reduce the heat of a clean skillet to medium-low. Add a small amount of vegetable oil or your preferred cooking oil for pancakes. Pour about 1/4 cup of pancake batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with remaining batter.
⏱️ 10 min
- 9
In a separate bowl, whisk the remaining 2 eggs with 1 teaspoon of salt and 1 teaspoon of black pepper. Preheat a small pan over medium heat with a drizzle of olive oil. Pour in the whisked eggs and cook, stirring with a spatula, until they reach your desired consistency (scrambled, fried, etc.).
⏱️ 5 min
- 10
Plate your cooked pork chop, bacon, sausage, pancakes, and eggs. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Friday Breakfast
For the Meats
- 1 pork chop
- 1 tablespoon all purpose seasoning
- 3 slices thick sliced hickory bacon
- 4 sausage links
- as needed vegetable oil, for frying
For the Pancakes
- 1 1/2 cups self-rising flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1/2 cup white granulated sugar
- 2 eggs
- 1 2/3 cups buttermilk
For the Eggs
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed olive oil, for cooking
Instructions
- 1
Season the pork chop with 1 tablespoon of all-purpose seasoning. Set aside.
⏱️ 2 min - 2
In a large bowl, whisk together the self-rising flour, baking powder, baking soda, 1 teaspoon of salt, and white granulated sugar for the pancake batter.
⏱️ 3 min - 3
In a separate bowl, whisk together 2 eggs and the buttermilk until well combined.
⏱️ 2 min - 4
Create a well in the center of the dry pancake ingredients. Pour the wet ingredients into the well. Whisk until the batter is mostly smooth with only a few small lumps remaining. Set the batter aside.
⏱️ 3 min - 5
Preheat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. Once hot, add the seasoned pork chop and cook for 3 minutes per side, or until cooked to your desired doneness.
⏱️ 8 min - 6
While the pork chop is cooking, cook the bacon and sausage links in a separate pan or in batches in the same skillet after the pork chop is removed. Cook until crispy and browned to your preference.
⏱️ 10 min - 7
Once the meats are cooked, transfer them to a plate lined with a paper towel to drain any excess oil. Keep warm.
⏱️ 2 min - 8
Reduce the heat of a clean skillet to medium-low. Add a small amount of vegetable oil or your preferred cooking oil for pancakes. Pour about 1/4 cup of pancake batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with remaining batter.
⏱️ 10 min - 9
In a separate bowl, whisk the remaining 2 eggs with 1 teaspoon of salt and 1 teaspoon of black pepper. Preheat a small pan over medium heat with a drizzle of olive oil. Pour in the whisked eggs and cook, stirring with a spatula, until they reach your desired consistency (scrambled, fried, etc.).
⏱️ 5 min - 10
Plate your cooked pork chop, bacon, sausage, pancakes, and eggs. Serve immediately and enjoy!
⏱️ 1 min