Best Silver Dollar Pancake Sandwiches Recipes

SILVER DOLLAR PANCAKE AND SAUSAGE SANDWICHES

Silver Dollar Pancake and Sausage Sandwiches image

Sandwiches ready in 20 minutes! Pancakes filled with sausage patties and cheese gives you hearty breakfast, served with syrup.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup Original Bisquick™ mix
1/2 cup milk
1 egg
2 teaspoons vegetable oil
1 package (9.6 oz) frozen fully cooked pork sausage patties, thawed
4 slices (3/4 oz each) American cheese, cut into quarters
1 cup real maple or maple-flavored syrup, heated

Steps:

In medium bowl, stir Bisquick mix, milk, egg and oil until blended.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with additional vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use about 1 tablespoon batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown. Keep warm.
In same skillet, heat sausage patties about 3 minutes. Turn; top each patty with 2 cheese quarters. Cook 3 to 4 minutes longer or until thoroughly heated and cheese is melted.
To serve, place 1 cheese-topped sausage patty on each of 8 pancakes; top each with second pancake. Serve with syrup.

Nutrition Facts : Calories 720, Carbohydrate 75 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 51 g, TransFat 1 1/2 g

SILVER DOLLAR PANCAKE SANDWICHES

Silver Dollar Pancake Sandwiches image

Provided by Giada De Laurentiis

Categories dessert

Time 20m

Yield 6 to 8 sandwiches

Number Of Ingredients 13

Ingredients

1/2 cup almond butter
1/2 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Vegetable oil cooking spray
2 tablespoons cherry preserves
Confectioners' sugar, for dusting

Steps:

Stir the almond butter and almond extract together in a small bowl. Put a baking sheet and a piece of foil next to the stove.
Heat a griddle or a large nonstick skillet over medium-high heat. Whisk together the flour, sugar, baking soda, salt, cinnamon, buttermilk, egg and vanilla extract in a large bowl until smooth.
Spray the griddle lightly with cooking spray. Working in batches, use a small scoop or ladle to drop 2 tablespoons of batter per pancake onto the griddle, being careful not to crowd the pan. Cook the pancakes until they are golden brown on each side, 1 to 2 minutes per side. Transfer each batch to the baking sheet and tent with foil while you cook the remaining batter.
To serve, spread 1 tablespoon of the almond butter mixture on half of the pancakes. Spoon 1 teaspoon of the cherry preserves onto the remaining pancakes and flip them onto the pancakes with almond butter to make sandwiches. Dust the sandwiches with confectioners' sugar, and serve.