TO PREPARE

1. Heat a large skillet over medium heat. Add the Breakfast Bangers and cook, turning regularly, until evenly browned and cooked through, about 12 to 15 minutes. Transfer to a plate and keep warm.
2. For the pancakes, whisk the flour, sugar, baking powder, and salt together in a large bowl. In a separate bowl, whisk the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine.
4. Lightly butter a skillet or griddle over medium heat. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for 1 to 2 minutes more.
5. Whisk the eggs with the milk, salt, and black pepper. Melt the butter in a clean skillet over medium-low heat. Add the eggs and cook, gently folding them with a spatula, until softly set.
6. Divide the bangers, pancakes, and scrambled eggs among 4 plates. Serve with butter and warm maple syrup.