Egg-JacksPhoto byGin Lee

Egg-Jacks

Egg-Jacks are a delightful creation made by stacking sunny-side-up eggs between flapjacks. I love to crack open the egg yolks so they can drizzle down the flapjacks, ensuring that every bite has a delicious burst of yolk. It's the perfect combination of savory and sweet, making for a truly satisfying breakfast treat. Give it a try and enjoy the mouthwatering goodness of Egg-Jacks!

For the flapjacks, you'll need:

• 1 1/2 cups of all-purpose flour
• 3 tablespoons of granulated Splenda or sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 cups of buttermilk
• 1 large egg
• 3 tablespoons of melted butter

For the eggs, you'll need:

• Eggs (use as many as you prefer; I used 4).
• A sprinkle of freshly ground pepper and seasoning salt
• Canola oil, bacon or sausage drippings, or butter to coat your skillet

Instructions:

Whisk together the dry ingredients for the flapjacks, then add the wet ingredients and mix until just combined. Be careful not to overmix the batter.

Heat a skillet or griddle over medium heat and grease with butter. Pour a ladleful of batter onto the skillet, cook until bubbles form, then flip and cook until golden brown. Repeat with the remaining batter.

For the eggs:

Heat oil in a non-stick skillet over medium heat.

Crack the eggs into the hot oil and cook for five minutes, then turn off the burner. Finish cooking for one more minute, splashing the oil around the sides of the egg yolk.

Once the eggs are partly sunny, they're done. Serve them between the flapjacks on a plate, placing one egg on top. Add syrup, if desired. Enjoy!