• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 tablespoons butter, melted
• 4 eggs, divided
• 1 teaspoon Wilton Pure Vanilla Extract
• 1/2 teaspoon maple extract
• Salt and pepper, to taste
• 3 slices Canadian bacon
• 3 slices cheddar cheese

Preheat oven to 350°F. Prepare Breakfast Sandwich Pan with vegetable pan spray.

In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together milk, butter, 1 egg and extracts. Pour into dry ingredients and whisk until batter is smooth. Divide mixture evenly into 6 waffled cavities, filling about 2/3 full.

Crack 1 egg into each plain round cavity; sprinkle with salt and pepper. Bake 12-13 minutes or until eggs are completely set and pancakes spring back when lightly touched. Remove from oven; top 3 of the pancakes with 1 slice of Canadian bacon to warm; top remaining 3 pancakes with a slice of cheese to melt. Cool in pan 3 minutes. Carefully run a butter knife around edges of eggs; remove from pan. Layer egg on bacon and sandwich with cheese pancake.

Makes 3 sandwiches.