McDonald's Bacon, Egg & Cheese McGriddles

Ingredients0 of 12

Method0 of 7 steps

1. 1Freeze the syrup the night beforeSpoon small beads of maple syrup onto a lined tray and freeze them hard, an hour minimum. Poured straight into batter the syrup simply disappears; frozen, it survives the pan and reappears as pockets.
2. 2Stop mixing while it is lumpyDry ingredients whisked, then buttermilk, egg and melted butter folded through. Lumps are correct. A smooth batter gives you a tough cake, and a tough cake fights the bacon and egg on top of it.
3. 3Cook inside metal ringsGreased rings in a medium pan, batter poured in, two or three frozen beads pressed into each. Around two minutes, until the bubbles across the top hold their shape.
4. 4One turn onlyFlip and give it another ninety seconds. The syrup should stay sealed inside; leaking means the beads went in too soft.
5. 5Render the bacon from coldCold pan brought up to medium, about six minutes, until the fat runs and the edges crisp. Hot pan bacon burns before it renders.
6. 6Make the folded eggBeat the eggs with a spoon of water, pour into a low buttered pan, and as they set draw the edges in and fold into a square. Keep the heat low so no colour develops.
7. 7Build cheese, egg, baconBottom cake, cheese, hot folded egg on the cheese to melt it, bacon on top where it stays crisp, then the second cake.