Johnson’s Pancake Omelet

Johnson’s Pancake Omelet

Using our ALAGA Cane Syrup pancake batter and eggs together, add a touch of sweetness to any meal.
Prep Time 20 mins
Cook Time 10 mins

Equipment

  • 1 – Skillet
  • 2 Mixing Bowls

Ingredients
  

  • 2 eggs
  • sausage or bacon
  • 3/4 c. water
  • 1 c. pancake mix
  • 1/2 c. ALAGA Cane Syrup

Instructions
 

  • Precut your sausage or bacon.
  • Put the eggs into a bowl with your sausage or bacon and mix well.
  • Cook your mixture in a skillet and set aside.
  • In another bowl combine the pancake mix, water and ALAGA Cane Syrup. Blend well.
  • Pour in a skillet less than 1/4 c. of batter per omelet.
  • While the pancake is still wet, put a small portion of the egg mixture on one-half of the pancake.
  • When the bottom of the pancake is slightly dry, fold the pancake over and cover the egg mix, then press down. Flip over and cook the other side evenly.
Keyword Alaga Cane Syrup
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