1. Place blackberries and sugar in a medium saucepan over medium-low heat and stir frequently for 3-5 minutes.

2. Combine lemon juice, lemon zest, and cornstarch in a small bowl. Add mixture to the saucepan and continue to stir until well combined.

3. Increase heat until the sauce begins to bubble and cook for 1½ - 2 minutes or until the sauce begins to thicken.

4. Remove from heat and set aside for serving.

1. Combine flour, sugar, baking powder, and salt in a medium-sized mixing bowl and whisk together. Add the vanilla, milk, egg, and vegetable oil and whisk until almost smooth. (Don’t overmix if you want extra fluffy pancakes.)

2. Heat a pan or griddle to medium-high heat (350°F) and add a generous spray of your favorite cooking oil. Once hot, add ¼ cup of the mixture for each pancake, evenly spaced apart. When bubbles appear across the surface of a pancake and the other side is light golden brown, it’s time to flip.

3. Remove from pan and set aside.

1. Whisk eggs, milk, and salt and pepper to taste in a small bowl for 2 minutes.

2. Add a spray of cooking oil to a small frying pan over low-medium heat. When hot, add the egg mixture and cover. (This will help the eggs cook slowly and evenly.) Cook for 2-3 minutes or until eggs have cooked all the way through.

3. While they cook, spray some cooking oil on a separate medium-sized frying pan over medium-high heat. Add the sausage patties, spaced evenly apart, and cook 2 - 2½ minutes on each side, turning a few times until each patty is golden brown.

1. Start with one pancake for the base and top with ½ tbsp maple syrup, and cooked eggs, and then stack both sausage patties.

2. Add the other ½ tbsp of syrup and then finish the sandwich with the other pancake.

3. Pour the Blackberry Syrup Sauce over top (feel free to be as generous with this as you please!) and garnish with thyme.

4. Serve with a stylish toothpick in the middle to hold it all together. Enjoy!