Tender Belly Breakfast Sliders

1. Make the Pancakes:Start by mixing the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt. Then, whisk in the buttermilk, egg, and melted butter until smooth. On a greased skillet over medium heat, pour small amounts of batter to form mini pancakes(around slider-size). Cook them until bubbles form on top, flip, and cook until golden brown on both sides. Set aside.
2. Prepare the Bacon: Cook the smoked bacon until crisp, then brush each slice with maple syrup in the pan and let it caramelize for 1 minute per side. 
3. Make the Filling: While the bacon is caramelizing, cook scrambled eggs low and slow so they stay creamy and soft. Also prep the American cheese slices, cutting them if needed to fit the slider size.
4. Assemble the Sliders: Stack one mini pancake, top with a slice of maple-glazed bacon, a spoonful of scrambled eggs, and a slice of American cheese, then cap it with another mini pancake.
5. Drizzle with Honey Butter: Mix  butter and honey in a small bowl and then drizzle it generously over the sliders just before serving.

Pro Tips for Perfect Pancake Sliders

• Don’t overcook the scrambled eggs — Keep them soft and fluffy for the best texture.
• Warm the honey butter before drizzling — It flows smoother and coats the sliders perfectly.
• Double the pancake recipe if you want extras for freezing or serving on the side.
• For a spicy twist, add a few drops of hot sauce or sprinkle red pepper flakes over the eggs.