Line a small baking sheet with parchment paper and stick it in the freezer.
Cook syrup in small pot over medium heat. Bring it to a simmer, stirring constantly. Cook it until syrup is dark, thick and almost looks “whipped,” (approximately 10 minutes.) Then pour the syrup into the chilled pan and let it cool and harden completely.
Crush the cooled syrup into small shards and set aside.
In a large bowl, whisk together buttermilk pancake mix and water.
Preheat a griddle to medium heat. If you are using pancake molds they should be 3 1/2 to 4“in diameter. Make sure to grease the insides of the mold with cooking spray and place on the griddle.
Pour 1 tablespoon of batter into each mold, sprinkle 1 teaspoon of maple crystals evenly over the pancakes, and then pour another tablespoon of batter on top.
Cook the pancakes until the edges look dry and bubbles burst on top, leaving tiny craters (1-2 minutes). Remove the molds with tongs and then flip each pancake. Cook other side for another 1 to 2 minutes until done. Repeat to make a total 12 pancakes.
Once the pancakes are done, cook 6 Bar-S Bologna slices on the griddle so that they are lightly browned on both sides.
Top half of the pancakes with 1 slice of bologna, 1 scrambled egg and 1 slice of American cheese. Finish them off with the remaining pancakes.