I was craving a McGriddle minus the $4.50 price tag. 80¢ is much more my tune! These little bad boys freeze really well, so I made a dozen.
Pancakes:
1 ½ cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2 teaspoon Sugar
1 ¼ cup whole Milk
1 large Egg
4 Tablespoons Butter
2 Tablespoons Maple Syrup
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Toppings:
2 pounds Sage Breakfast Sausage
12 Bacon Strips
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Scrambled Eggs:
12 large Eggs
¼ teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
¼ teaspoon Rubbed Sage
Salt and Pepper to taste
- Heat oven to 400°F.
- Form the breakfast sausage into 3” patties and place on a large baking sheet with a wire rack. Line the uncooked bacon next to the sausage and bake for 18 minutes, or until cooked through and crispy. Set aside.
- Meanwhile, heat a large skillet over medium heat. In a large bowl, whisk the eggs, garlic powder and seasonings then scramble until set, about 8 minutes. Remove from heat.
- Turn the oven to its lowest temperature and, in a large bowl, combine flour, baking soda, salt and sugar. In another smaller bowl combine the milk, egg and syrup, whisking thoroughly. Make a well in the dry ingredients and mix in the egg mixture until just combined but still slightly lumpy.
- Add a pad of butter to a cast iron skillet over medium heat. Once heated, scoop or pour ¼ cup batter and cook until bubbles form and the surface loses it’s sheen; about 1 minute. Flip and cook another minute or until golden on the bottom. Place on a plate and set in the warm oven.Repeat with the remaining batter and sandwich a portion of eggs, bacon and sausage between 2 of the pancakes. Serve with butter and warm maple syrup.
- Enjoy!
Ash's In The Kitchen 