I’m the odd one out. I hate McDonald’s burgers, I don’t like their wraps, and their fries are squishy. I buy McDonald’s maybe once a year. But if their breakfast lasted all day, I would be the scraggly-haired woman in the corner table, slowly palming McGriddle after McGriddle into my mouth and making scarves out of the discarded wrappers. I love it.
So If you also like to sleep in and can’t make the 11AM McCutoff, or were banned from McDonald’s for making too many scarves, try making these yourself. It’s a really easy recipe without the mystery ingredients, and tastes pretty damn close to the real thing. Bonus: you don’t have to leave the house.
A few notes about this recipe:
- Some blogs I looked at used a different technique to prepare the pancakes. They boiled pure maple syrup to create maple candy, which they then crushed and sandwiched between two layers of batter. I would have been totally capable of doing this but wanted to try a more simple method first, because I don’t think anyone really wants to boil sugar, and there is no time for that. We need to eat now.
- These sandwiches are really filling on their own let alone with two hashbrowns, so unless you’re Andre the Giant, I’d suggest eating only one per person.
- 2 eggs
- pure maple syrup
- medium cheddar cheese
- 4 slices back bacon (or any meat of your choice)
- pancake recipe (shown below)
Pancakes (enough for 4 small pancakes, or 2 sandwiches):
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/4 cup melted butter
This is what you’re going to need (minus the pancake batter). I’m using Hertel’s back bacon and farm fresh eggs, because that’s how I roll.
This Mini Egg Pan is also going to be an important tool for this recipe because we can ensure that the egg and the pancake will be the same size, which makes the sandwich more uniform. If you don’t have a pan like this, you could also use mason-jar rings (must be heat proof so it doesn’t melt).
First, prepare the pancake batter. You can also use a box mix if you REALLY want to, but I always like to make whatever I can from scratch. (Maybe next week I’ll make my own back bacon.)
In a medium sized bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix egg, milk, and melted butter. Combine wet and dry ingredients and mix JUST until moistened (it will be a bit lumpy and that’s OK).
*If you overmix the batter the pancakes will be tough instead of fluffy.
Let batter rest 15 minutes.
Heat your pan on medium and melt a small dollop of butter. Pour in about 1/4 cup of batter to cover the surface of the pan, and drizzle with about 1 teaspoon maple syrup. Cook until bubbles form and the edges start to look dry, then flip and cook an additional 2 minutes. Drizzle hot pancakes with extra syrup.
Cook egg (breaking yolk) and cover with cheddar cheese. Top with cooked back bacon and sandwich between your two pancakes. You did it!
Serve with hash brown patties for the full experience (found in the frozen food section of your local grocery store).
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