This copycat McGriddle is my version of a classic American breakfast, from the point of view of a first-generation immigrant. Now that memory of the first bite of the sweet and savory sandwich is being passed down. —Lucy Wang, Los Angeles, California
Ingredients
- griddle sandwich batter:
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 pinch salt
- 2/3 cup buttermilk
- 3 tablespoons butter, melted
- 3 tablespoons maple syrup
- 1 large egg
- egg filling:
- 7 large eggs, beaten
- 3 tablespoons buttermilk
- Salt and pepper, to taste
- 6 slices American cheese
- 6 tablespoons butter, softened
- 12 cooked bacon strips or 6 fully cooked breakfast sausage patties, optional
Directions
- In a large bowl, sift together flour and baking powder. Add salt.
- In a separate bowl, combine 2/3 cup buttermilk, 3 tablespoons melted butter, 3 tablespoons maple syrup and 1 egg. Add to the dry ingredients. (This will create a firm texture; for a softer pancake batter, add 1/2 cup regular milk when combining the wet ingredients.)
- Grease ring molds or round cookie cutters. Heat a greased nonstick pan over low heat. Place the ring molds into the pan and fill each 3/4 full with batter. Cook until the tops begin to rise and the bottoms are browned, about 2 minutes. Remove the molds and carefully flip. Cook until the second side is golden brown, 1-2 minutes. Repeat with the remaining batter.
- In a large bowl, whisk together the beaten eggs and buttermilk; season with salt and pepper to taste. In the same skillet, melt 1 tablespoon butter. Pour in 1/6 egg mixture. As the egg begins to bubble and set, fold in the corners to create a square about the size of the pancake. When the egg is set, top with 1 slice of American cheese.
- Move the egg and cheese to a pancake and top with two cooked bacon strips or a sausage patty, if using. Top with another pancake to make a sandwich. Repeat with the remaining ingredients. Serve with additional maple syrup, if desired.
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