Recipe courtesy of Asian Food Network
The secret to a perfect McGriddles pancake bun is a golden cup of maple syrup. The floral sweetness of maple melting into doughy bun batter is the thing that makes this cult breakfast burger so loved.
Ingredients
Serves 6
- 1.5 cup flour
- 3.5 tsp baking powder
- 1 egg
- 1 tsp vanilla essence
- 1 tbsp sugar
- 1 tsp salt
- 1.25 cup fresh milk
- 4 tbsp butter
- 1 cup maple syrup.
Directions
1. Making the maple syrup bits
- In a pot over medium heat, add the maple syrup and allow it to form bubbles. Make sure there are bubbles - if not, it means it's not hot enough.
- Once you start to see the large bubbles, stir once and leave it to continue boiling for about 10 minutes (or if you have a thermometer, leave it to about 127C).
- Remove from the pan and carefully pour on a baking tray lined with baking paper.
- Using a spatula, spread out the maple syrup mixture evenly. Set aside.
- Once the syrup is hardened, break it into small pieces. Set aside.
2. Making the pancake batter
- In a bowl, add the flour, baking powder, milk, vanilla essence, eggs, sugar and a pinch of salt. Whisk all the ingredients together and set aside for 15 minutes.
3. Cooking the griddled pancake buns
- Heat up a pan and add 1 tbsp of butter.
- Grease a little bit of butter on the inside of a ring mould and place the mould on the centre of the pan. Leave it to heat up a bit.
- Using a ladle, add the pancake batter into the mould - fill it about half way.
- Add a few pieces of the maple shards into the batter and top with another spoonful of the batter.
- Leave it to bubble before carefully flipping over.
- Let it cook for another two to four minutes until the sides brown a little.
- Remove from the pan and place it on a plate with an egg and sausage patty.
4. Plate and serve
- Leave the excess griddled pancake buns to cool and store them in the fridge for up to one week, or freezer for up to two weeks.
Asian Food Network
