Bacon and Cheddar Pancake Sandwich

Makes 6 sandwiches

Ingredients:

• 18 - strips Premium Thick Sliced Bacon cooked, set aside
• Cheddar Pancakes:
  • 1-1/2 - cups All Purpose Flour
  • 1 - cup Cornmeal
  • 1 - teaspoon Baking Powder
  • 2 - teaspoons Salt
  • 2 - teaspoons Sugar
  • 2-1/2 - cups Buttermilk
  • 4 - Tablespoons Butter melted
  • 2 - Eggs beaten
  • 1-1/4 - cups shredded Cheddar
  • 1/4 cup Green Onion chopped, green only
• Tomato Butter:
  • 1 - slice stick Butter
  • 1-1/2 - cups Tomatoes diced
  • 1/3 - cup Red Onion diced
  • 2 - teaspoons Lemon Juice
  • 2 - Tablespoons Cilantro minced
  • 6 - Eggs cooked, scrambled style
• 6 - Eggs cooked, scrambled style

Directions:

Cheddar Pancakes:

1. Place dry ingredients in a bowl and mix together.
2. In another bowl, whisk the buttermilk and butter together and then whisk in the egg.
3. Add the dry ingredients to the liquid and whisk until incorporated. Fold in cheddar and green onions.
4. Heat a pancake griddle or nonstick pan over medium heat. Ladle the pancake batter to form 6" cakes.
5. Flip pancakes when bubbles form and cook until golden brown on both sides. Repeat until 12 pancakes are completed. Keep warm.

Tomato Butter:

1. Melt butter in a sauté pan over medium heat.
2. Add the tomatoes, onions, lemon juice and cilantro and cook until heated through about 45 seconds. Set aside.

To assemble:

1. Place a pancake on plate and place 3 slices of bacon on pancake.
2. Mound a large spoonful of scrambled egg on bacon and top with another pancake.
3. Ladle two spoonfuls of tomato butter over the pancakes.
4. Repeat with remaining ingredients until all sandwiches are assembled. Serve immediately.

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