Pancake Breakfast Sandwich Recipe For National Pancake Day
| For breakfast on National Pancake Day, September 26th*—or for lunch, or a snack—how about some food fun? This pancake breafast sandwich recipe fits scrambled eggs and bacon between two pancakes.
Enjoy it with ketchup, maple syrup, or other condiment of choice. This sweet, salty, and totally satisfying egg sandwich may become your new favorite. The sweet component is cinnamon-sugar blend with maple syrup, which get whisked into the eggs. You can buy French Toast popcorn seasoning (photo #5), but it’s super-easy to make the blend. If you have maple sugar, you can substitute it for the maple syrup and then have a dry spice that can be used subsequently on popcorn, yogurt, or cottage cheese—or on French Toast! > The different types of pancakes. > More savory pancake recipes. > The history of the breakfast sandwich is below. *National Pancake Day is celebrated on multiple dates. The same holiday can be declared by different governments (federal, state, city) or by other authorities, e.g. a trade association or a marketing group. You can currently find citations for the second Tuesday in February. February 21st, February 28th, and September 26th. The original date seems to have been Shrove Tuesday, also known as Pancake Tuesday or Pancake Day in the U.K. Shrove Tuesday is the day before Ash Wednesday, observed in many Christian countries. Tradition indicates that celebrants eat pancakes and sweets before the beginning of Lent. RECIPE: PANCAKE BREAKFAST SANDWICH Save time with frozen pancakes. Precooked bacon is also a time saver. Ingredients Per Serving
Substitute For The French Toast Popcorn Seasoning
Preparation 1. WHISK the eggs with the French Toast popcorn seasoning. 2. PREPARE the pancakes according to package directions. While the pancakes are cooking… 3. SCRAMBLE the eggs in your pan of choice. As the eggs set, use a ring mold to create a round shapes, or push into a roundish shape with a spatula. Alternatively, make poached eggs in an egg poacher. When the eggs are almost finished… 4. ADD the cheese to the top of the eggs to melt in the pan. If you’ve made poached eggs, you can microwave them with the cheese for 30 seconds. 5. ASSEMBLE: Top one pancake with the eggs and cheese, then add the bacon and the top pancake. THE HISTORY OF THE BREAKFAST SANDWICH Bread-baking began about 10,000 years ago, and man no doubt woke up to leftover bread millennia before the concept of breakfast even existed. Back in those prehistoric times, there was just hunger to be satiated. Perhaps yesterday’s leftover bread, along with whatever else could be had, was one of the foods that could begin the day. But it wasn’t in any shape or form a “breakfast sandwich.” Fast-forward some 9,500 years: Although the ingredients for the breakfast sandwich have been common elements of breakfast meals in the western world for centuries, it was not until the 19th century that people began regularly eating eggs, cheese, and meat in a sandwich. The sandwich itself didn’t even exist until 1762 (the history of the sandwich). The concept of the breakfast sandwich is believed to have begun in Great Britain in the 19th century, when the Industrial Revolution created factories. En route to work, factory workers could pick up coffee and a fried egg on a roll from a street vendor. Sometimes there was a choice of bacon, sausage, or cheese as well. |
 [1] Food fun: a pancake sandwich (photo © Pampered Chef).  [2] Frozen pancakes are a perfect roundness and thickness (photo © Kodiak Cakes).  [3] Precooked bacon saves time, and the kitchen doesn’t smell like bacon fat (photo © Oscar Mayer).
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| What would later be known as breakfast sandwiches crossed the pond, and became increasingly popular in the U.S. after the Civil War.The breakfast sandwich become a staple among other blue collar workers for the same reason: convenience.The First Breakfast Sandwich Recipe
The first known published recipe for a “breakfast sandwich” was in an 1897 American cookbook called “Breakfast, Dinner and Supper” [source]. In Breakfast: A History, Heather Arndt Anderson writes that the first recipe for “a true breakfast sandwich” appears in that cookbook with these instructions: “Use stale bread. Spread each slice with chopped meat; cover with another slice and press together” [source]. Fortunately, the breakfast sandwich evolved. Different types of breakfast sandwiches came to reflect regional tastes, mostly variations of a bacon sandwich, an egg sandwich, a sausage sandwich, and various combinations thereof, some with cheese. For example:
Bagel Sandwiches Bagels, the base of one of today’s most popular breakfast sandwiches, were brought to New York City by Polish immigrants in the late 1800s. Originally buttered, they eventually teamed up with cream cheese (invented in New York State in 1872) and smoked salmon. While the smoking of food likely dates back to the paleolithic era, the first salmon salmon was hot-smoked salmon, which did preserved the fish and did not require refrigeration. The boom of European immigration around the beginning of the 20th century brought people from Poland, Russian, and Scandinavia, countries with long traditions of fish-smoking. This talent pool helped to develop and perfect cold smoking. Cold smoking cures raw fish, which is then smoked for flavor. The finished product is still raw—but with a soft, silky texture—and requires refrigeration. New York City, especially in Brooklyn, emerged as the fish-smoking capital of America [source]. Cold-smoked salmon turned out to be the perfect fish to grace a bagel. Fast Food Breakfast Sandwiches The breakfast sandwich exploded in the 1950s and 1960s, when Americans moved from cooking everything from scratch, to augmenting their fare with convenience foods. The fast food industry was pivotal to the growth of the breakfast sandwich. Jack in the Box offered a breakfast sandwich of egg, meat, and cheese on an English muffin as early as 1969. But it was at McDonald’s, with coast-to-coast locations, where the breakfast sandwich really caught on. In 1971, food scientist and advertising executive Herb Peterson invented the Egg McMuffin. He was trying to create a version of Eggs Benedict. A favorite food of his, he needed a version that didn’t require hollandaise sauce and therefore could be sold at his six McDonald’s franchises in and around Santa Barbara, California. His Egg McMuffin, an egg sandwich on a toasted English muffin, consisted of an egg fried in a Teflon ring with the yolks broken, topped with Canadian bacon and a slice of cheese. He introduced the Egg McMuffin at his McDonald’s in Goleta, California in 1972, and rolled it out to all of his restaurants before introducing it to McDonald’s chairman Ray Kroc. Needless to say, it was a hit and was rolled out to all locations in 1976. In a time when breakfast was a sit-down meal, Egg McMuffin could be eaten on the go. How popular is the Egg McMuffin? Customers demanded that it be served throughout the day, with the result that McDonald’s buys 5% of all eggs sold in the U.S. [source] The Breakfast Burrito Following on the heels of the Egg McMuffin was the next breakfast sandwich innovation, the breakfast burrito. Although a rolled tortilla containing some combination of eggs, bacon, potatoes, and cheese had long existed in New Mexican cuisine, Tia Sophia’s, a diner in Santa Fe, claims the first use of the term “breakfast burrito” on a menu, in 1975. When people in other areas of the country heard of it, it became a staple, and McDonald’s introduced its version in the late 1980s. By the 1990s, more fast food restaurants launched breakfast burritos, including Carl’s Jr, Hardee’s, and Sonic Drive-In. But it took until 2014 for Taco Bell to offer breakfast burritos [source]. There are now breakfast tacos, as well. And More Burger King used a croissant to make a breakfast sandwich called the Croissan’wich, or croissant sandwich, launching in 1983. It contains an egg, sausage patty, and American cheese. Dunkin’ Donuts followed suit, with a fried egg, sausage patty, and American cheese on a croissant (but only BK can use the trademarked term, Croissan’wich). In 1983, McDonald’s introduced the McGriddles breakfast sandwich, but without bread. It consists of bacon, a scrambled egg, and American cheese between two maple-flavored griddle pancakes (embossed with the McDonald’s logo, no less). Today, breakfast sandwiches on bagels, biscuits, and other breads and wrappers abound, not to mention more sandwiches with pancakes and waffles replacing the bread. What’s next? As soon as America moves beyond avocado toast, we’ll report it here.
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