‍Directions:

1. In a medium-sized mixing bowl, combine the Kodiak mix and water and whisk until combined. Heat a nonstick skillet over medium heat then lightly grease the pan and a 4-inch (10 cm) ring mold with cooking spray. Pour in 2 oz (60 mL) of batter into the ring mold and cook until the underside is golden brown and there is even bubbling across the top, about 2 minutes. Carefully remove the ring mold then, gently flip the pancake and heat an additional 30-45 seconds, or until cooked through. Remove to a sheet tray, lightly brush with the syrup, and repeat with the remaining batter.
2. In a medium-sized mixing bowl, combine the turkey, salt, black pepper, white pepper, garlic powder, onion powder, Italian seasoning, cayenne, smoked paprika, and gochujang. Mix thoroughly until fully emulsified and incorporated. Divide into four 4-oz (113g) portions then shape into 4¼-inch-wide (11 cm) patties. Heat a nonstick skillet over medium-high heat then lightly grease the pan with cooking spray. Sear the patties on 1 side until 90% cooked through, about 2-3 minutes. Flip and cook for another 30-45 seconds, or until fully cooked. Remove to a sheet tray and repeat with the remaining patties.
3. Place the egg whites in a medium-sized mixing bowl and whisk until homogenous. Heat a nonstick skillet over medium-low and grease lightly with cooking spray. Ladle in ¼ of the egg whites and scramble gently just until set. Season to taste with salt and pepper. Fold into the shape of your sandwich then immediately remove to a sheet tray. Repeat with the remaining egg whites.
4. To assemble, place down one of your pancakes followed by a slice of American cheese, a sausage patty, one egg white omelet, and finally your top bun pancake. Serve and enjoy!