- This topic has 2 replies, 4 voices, and was last updated April 10, 2015 at 4:19 pm by .
- September 3, 2014 at 4:20 pm #346068
my son loves sausage mcgriddles from mcdonalds but at $3.50 each they arent budget friendly. any idea how to make them i know its just syrup in a pancake but thats the part i cant master…
- March 11, 2015 at 9:58 pm #460929
They’re actually pretty easy to make, but there’s a trick to getting the maple flavor in the middle.
½ cup maple syrup
1 batch of pancake batter
4 strips bacon, cooked and cut in half (or 4 cooked pork sausage patties)
4 slices American cheese
First, you’ll need to line a baking sheet with parchment paper or a silpat. I really recommend a silpat!!
Put the syrup in a small pot over medium heat & bring it to a boil (stir it constantly or it’ll burn). Now, once it’s at a full rolling boil you’ve got to stir stir stir or it’ll stick to the sides of the pot.
When it reaches 265F on a Candy thermometer, remove it from the heat and VERY carefully pour it onto the prepared baking sheet.
Use the back of a clean spoon to spread it out thinly.
Let it cool completely. (If you’re in a hurry you can stick it in the fridge, or in a snowbank, as the case may be).
Now, make a batch of pancakes (pretty much any kind will do, but you can get lots of decent pancake recipes from the Breakfast mixes area of this site.)
If you want perfectly shaped mcgriddles, like the real thing, you’ll need round molds. When I make mine, I simply use egg molds (for frying eggs). Butter them first. Heat your skillet like you would for any pancakes, add a dab of butter to the pan, pour a couple Tablespoons of batter into the round mold, add maple crystals (that you just made), then top with about 2 more tablespoons of batter.
You want the maple sandwiched between the batter so you’ll have that mapley goodness trapped inside.
Cook until they bubble, then flip them to finish cooking.
Top with a slice of cheese, scrambled or fried egg, bacon or sausage, and another pancake.
You can also make these ahead of time, wrap them in a papertowel, then a ziploc bag and freeze for up to 2 weeks. Any longer than that and you need to wrap them better than paper towel and bag.
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- March 23, 2015 at 1:01 am #460994
Are you suppose to do something special with the maple syrup after it is cooled in order to put it in the batter?
- April 10, 2015 at 4:19 pm #461106
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