Lucy Wang’s Mini Griddle Sandwiches

Directions

1. In a large bowl, sift together flour and baking powder. Add salt.
2. In a separate bowl, combine 2/3 cup buttermilk, 3 tablespoons melted butter, 3 tablespoons maple syrup and 1 egg. Add to the dry ingredients. (This will create a firm texture; for a softer pancake batter, add 1/2 cup regular milk when combining the wet ingredients.)
3. Grease ring molds or round cookie cutters. Heat a greased nonstick pan over low heat. Place the ring molds into the pan and fill each 3/4 full with batter. Cook until the tops begin to rise and the bottoms are browned, about 2 minutes. Remove the molds and carefully flip. Cook until the second side is golden brown, 1-2 minutes. Repeat with the remaining batter.
4. In a large bowl, whisk together the beaten eggs and buttermilk; season with salt and pepper to taste. In the same skillet, melt 1 tablespoon butter. Pour in 1/6 egg mixture. As the egg begins to bubble and set, fold in the corners to create a square about the size of the pancake. When the egg is set, top with 1 slice of American cheese.
5. Move the egg and cheese to a pancake and top with two cooked bacon strips or a sausage patty, if using. Top with another pancake to make a sandwich. Repeat with the remaining ingredients. Serve with additional maple syrup, if desired.