Egg-in-a-hole buttermilk pancakes with bacon, sausage and cheese, rolled up

Mix the dry ingredients: flour, sugar, baking powder, soda and salt.

Mix the wet: buttermilk, a couple of eggs, then melted butter.

Combine wet and dry with a wooden spoon, gently, almost folding; small bits of flour are fine, since overmixing stops the pancakes rising. Refrigerate.

Cook bacon and breakfast sausage on the flat top until done; drain the bacon on paper towels.

Grease the flat top with a stick of butter; stand glasses on it and pour the batter around them, neatening the edges.

Scatter on cheddar-Monterey Jack, then sausage and bacon.

Remove the glasses, put a little butter in each hole, crack in an egg each and season.

Separate and flip the pancakes, then roll them up; serve with bourbon barrel aged maple syrup.