The best part of these pancakes is that you can eat them like a sandwich or stack them and cover in both hollandaise sauce and chopped chives like a true breakfast champion.

Ingredients

• 2 cups all purpose flour
• 1 cup cornmeal
• 1 Tablespoon baking powder
• 1 Tablespoon garlic powder, onion powder, smoked paprika
• 1 teaspoon salt
• 2 cups buttermilk
• 4 eggs
• 1/2 cup chopped green onions
• 1/4 cup melted butter

For the Hollandaise Sauce

• 4 egg yolks
• 1/4 cup lemon juice
• 1/4 cup melted butter
• 1 teaspoon smoked paprika

Procedure

1. In a large mixing bowl, combine two cups of all-purpose flour, one cup of cornmeal, and one tablespoon of baking powder with some salt, and a bit of garlic powder, onion powder, and smoked paprika.  
2. In another bowl, add two cups of buttermilk and four eggs before whisking together. This batter calls for lots of butter so next, you’ll sauté a half cup of chopped green onions in about a 1/4 cup of butter before combining with the buttermilk mixture. Using a mixer with the paddle attachment, combine the wet mixture with dry ingredients and mix until you have a savory pancake batter. 
3. For the hollandaise sauce, you will need to separate four egg yolks from the whites and whisk in a 1/4 cup of lemon juice until it thickens. Place the bowl over boiling water without letting it touch and whisk in a 1/4 cup of melted butter. Once that has thickened, season with more salt, pepper, and smoked paprika.  
4. Each pancake will have a fried egg inside of it, so you’ll want to lightly fry an egg and place to the side. Then, add some batter to your pan, place two strips of bacon in the center and top with slice of cheese. Next, you’ll throw in your fried egg and another slice of cheese before finally adding more batter on top. Cover the pan and cook, then flip and repeat.  

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