Grilled frank

Whisk the flour, baking powder, salt and sugar together.

Add a tablespoon of lemon juice or white vinegar to the cup of whole milk and let it stand 10 minutes.

Crack the egg into the soured milk, add the melted butter and whisk until homogenous, then combine the wet and dry into a thin pancake batter.

Lay out the bacon, breakfast sausages and thin slices of spam and bake at about 400F for 20 to 25 minutes, until brown and crisp.

Melt a tablespoon of butter in a large nonstick skillet and cook a first sacrificial pancake to gauge thickness.

Thin the batter with about a third of a cup more milk, then ladle into the hot skillet and cook over medium-high two to three minutes per side.

Lay the meats on the pancake, wrap it up, and melt a stick of butter in the pan.

Drop the wrapped frank into the melted butter and butter baste it rather than flipping it, until the butter browns.

Spoon the jelly over the top.

Variation: pulse the eggs, whole milk, water, flour and melted butter in a blender about ten times until smooth and rest the batter in the fridge at least 45 minutes.

Variation: lubricate a crepe maker with unsalted butter and cook the crepes.

Variation: fill each crepe with a couple of pieces of each meat and wrap it like a burrito.

Variation: coat the wrapped crepe in the beaten egg and milk, then generously in plain breadcrumbs.

Variation: heat ghee to 375F and deep fry the breaded rolls.

Variation: cut on the diagonal and serve on a dollop of jalapeno jelly.