FILLINGS (to your linking)
WAFFLES & PANCAKES
For the Waffle: STIR ingredients until blended.
POUR onto center of hot greased waffle maker, close lid.
BAKE about 5 minutes or until steaming stops. Carefully remove waffle. Cut in quarters.
ASSEMBLE by placing your hot waffle quarters on a plate and topping with your choice of cheese slice so it is nice and melty. Next place your choice of meat and then top with an egg cooked to your preference.
TOP with a second waffle quarter and repeat for all bottom halves then drizzle maple syrup over top. Serve!
For the Pancakes: STIR ingredients until blended along with 2 tablespoons of maple syrup. Use small round molds for perfectly round pancakes.
POUR slightly less than 1/4 cup fulls onto hot greased griddle.
COOK until edges are dry about 1 minute 30 seconds. Flip and cook another 1 minute 30 seconds or until golden brown.
ASSEMBLE by placing half of your hot pancakes on a plate and topping with your choice of cheese slice so it is nice and melty. Next place your choice of meat and then top with an egg cooked to your preference.
TOP each bottom half with a second pancake until complete and serve.
For the Omelettes: ADD eggs to a medium-sized bowl and whisk them until the yolks and whites have combined.
INCORPORATE the whole milk into the whisked eggs by whisking some more.
COAT a large non-stick pan with butter and pour a quarter of the egg mixture into it. Let the mixture cook over low heat for a few minutes, sprinkle with sea salt.
FLIP omelette and cook for another minute. Gently fold the omelette into thirds towards the middle, and then into a square.
TRANSFER your omelette square to a plate, repeating this process with the rest of the egg mixture until you have 4 folded omelettes.