If you love the flavor of McDonalds McGriddles, you’ll appreciate having a recipe to make them at home. They freeze well and make great sandwiches on the go for busy mornings.
They’re actually pretty easy to make, but there’s a trick to getting the maple flavor in the middle.
To Make 4 You’ll Need:
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, it makes it so much easier to clean and handle.
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 (depending on your preference), bacon or sausage, and another pancake. If you want the eggs to have the same consistency and look as the “real thing” you can scramble them, bake them in a casserole dish and cut them to size.
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.