One of my favorite memories as a child was being taken to Denny’s for their Grand Slam breakfast – at $1.99 it was a steal, and a yummy steal at that. Fast forward 30 years, and I am no longer able to eat gluten, and the Grand Slam is no longer $1.99, but I can still give my kids the same experience, by making this at home. This recipe is scaled to serve one in the original Denny’s size.

2 6 inch Better Batter Gluten Free Pancakes, prepared with milk or milk substitute
2 large eggs, cooked to preference
2 slices bacon, cooked to preference
2 sausage links, cooked to preference
powdered sugar (we used Better Batter Corn Free Powdered Sugar, coming soon!)
1/4 c pancake syrup, warmed
2 tbsp butter or margarine, mounded and well chilled.

Prepare breakfast items and place on a large plate. Place a mound of butter on the pancakes. Very lightly sprinkle the plate with powdered sugar, and allow to melt into the food. Serve hot, with warmed syrup.