Breakfast on the Griddle

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 1 pound ground turkey
  • 1 tablespoon fennel seed
  • 2 teaspoons fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon ground pepper
  • 1/2 tablespoon salt
  • 1 tablespoon maple syrup
  • 1 teaspoon soy sauce
  • 1 teaspoon worcestershire sauce
  • 2 1/2 cups milk
  • 3 cups Golden Grahams cereal or graham crackers
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup sugar



Preheat the Wolf Griddle to 375°F.

In a mixing bowl, add all sausage ingredients and combine by hand to incorporate spices evenly.

Using a cookie scoop, scoop the sausage mixture onto the Wolf Griddle.

Let the balls of sausage sear for 1 minute and then flip and smash down with a spatula.

Once smashed, let the sausage cook for 3 minutes each side.

Remove and set aside on a serving plate.


Preheat the Wolf Griddle to 300°F.

In a blender, add milk, eggs, sugar, and Golden Grahams. Blend until smooth and let sit for 2 minutes.

Add the remaining ingredients to the blender and blend for 30 seconds until smooth.

Let rest for 5 minutes.

Lightly pour the desired size pancakes on the Wolf Griddle. Let the pancakes cook on one side until the edges start to brown and small bubbles start to form in the center.

Flip the pancakes and cook for 3 minutes.

Remove pancakes and place on a serving plate.


Preheat the Wolf Griddle to 300°F.

Whisk 8 eggs in a bowl.

Lightly oil the Wolf Griddle.

Add eggs to the Wolf Griddle and season with salt and pepper.

Cook eggs to desired doneness.

Serve with any desired toppings and enjoy.