"Unlike other breakfast sandwiches on its menu, the McGriddle sets itself apart with a pancake-like, maple-studded griddle cake base that contrasts the savory fillings - including meat, cheese, and eggs - making it the unequivocal yin and yang of breakfast foods."
"Michelle McGlinn's recipe calls for a pancake-like batter, which is cooked in a round biscuit cutter in the pan. It gets its sweet flavor from the maple syrup mixed into the batter, which is the perfect pairing for the seasoned pork sausage patties, folded omelet, and cheese."
"The first one is to add a splash of full-fat heavy cream - the only dairy you should use for a perfect McGriddle omelet - to make it extra rich and to help the eggs steam. It'll keep the egg mixture soft and pliable, while enhancing the overall profile of the sandwich."
"Adding buttermilk to the McGriddle base will also help your cakes get the perfect rise and impart a tangy flavor that meshes with their natural sweetness. You may wonder whether you can get away with free-handing your McGriddles, rather than using a mold. However, its recommended that you always opt for a 3-inch biscuit cutter."
A McGriddle-style sandwich uses a pancake-like, maple-studded griddle cake base paired with savory fillings such as seasoned pork sausage, folded omelet, and cheese. A homemade version can be made with a batter cooked in a round biscuit cutter, with maple syrup mixed into the batter for sweetness that balances the savory components. Full-fat heavy cream is used in the egg mixture to make it rich and to help steam the eggs while keeping them soft and pliable. Buttermilk is added to the base batter to improve rise and add tangy flavor. A 3-inch biscuit cutter is recommended for consistent sandwich size, and larger molds or fillings can be used for a bigger result.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]