Sausage McGriddle

Hot Cakes:

·         1 ½ cup All-purpose flour (225g)

·         2 tsp baking powder (8g)

·         1 tbs sugar (14g)

·         2 ½ tsp salt (7g)

·         1 tsp Cinnamon and Nutmeg

·        1 tsp Vanilla Paste

·         1 egg

·         1 ¾ cup Milk (410g) 

·         4 tbs Melted Butter

·         Maple Syrup Candies:

·         ¾ Cup Maple Syrup

Breakfast Sausage:

·         1 lbs Ground Pork

·         1 Sprig Fresh Sage (Chopped)

·         1 tbs Onion Powder, Garlic Powder, Salt, Pepper, Sugar, Red Pepper and MSG

Eggs:

·         4 Eggs

·         ¼ Cup Heavy Cream

·         American Cheese

Hot Cakes:

1.      Begin By heating the syrup in a pot until it reaches 255℉

2.      Remove and pour onto a parchment line sheet allow to dry then roll into balls. You’ll need at least 5 per cake

3.      Mix all the pancake ingredients in a large bowl. Mix roughly you want some chunks of batter (Optional: transfer to a large measuring cup to easily pour)

4.      Cook on a buttered cast iron set to low heat using ring molds. Place in the syrup candies

5.      Flip one the batter begin to bubble, then cook for an additional 1-2 minutes

Breakfast Sausage:

1.      Combine all ingredients in a bowl

2.      Cook until the meat is browned

3.      Place on the American Cheese

Eggs:

1.      Using a stick blender, blend together 4 eggs, heavy cream and a pinch of salt

2.      Pour out ¼ of the mixture onto a nonstick pan set to medium low

3.      Fold each edge of the egg towards the enter to create a square

Sausage McGriddle:

1.      To construct the sandwich, place down your toasted bottom pancake, followed by a monstrous patty of breakfast sausage, the folded egg and top pancake. Enjoy!