Sandwich déjeuner à l’érable et à la plancha

Ingrédients

• 1 Pound ground pork
• 1 Tablespoon ground sage
• 1 Teaspoon dried thyme
• 1 Tablespoon light brown sugar, packed
• 2 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon smoked paprika
• 2 Cup all-purpose flour
• 2 Tablespoon granulated sugar
• 1 Teaspoon baking powder
• 1 Teaspoon kosher salt
• 2/3 Cup whole milk
• 1/2 Cup pure maple syrup
• 3 Tablespoon unsalted butter, melted, plus more for the griddle
• 2 Large eggs
• 2 Teaspoon vanilla extract
• 4 Slices thick-cut bacon
• 4 Slices American cheese
• 2 Tablespoon unsalted butter
• 4 Large eggs
• pure maple syrup, for serving

Préparation

1. 1

   Make the sausage: In a medium bowl, combine the ground pork, sage, thyme, brown sugar, salt, pepper, garlic powder, and smoked paprika. Mix until just combined. Divide into 4 equal portions and form into round patties slightly wider than the buns (they'll shrink as they cook). Transfer to a sheet tray.

2. 2

   Make the griddle cake batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, maple syrup, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined — a few small lumps are fine. Do not over mix.

3. 3

   Preheat two zones of the Flatrock griddle to medium-high heat and one zone to medium.

4. 4

   On one medium-high zone, lay down the bacon strips. On the other medium-high zone, place the sausage patties. Cook the bacon until crispy, about 4 to 5 minutes per side, then transfer to a plate. Cook the sausage patties, flipping once, until cooked through and well browned on both sides, about 3 to 4 minutes per side. Lay a slice of American cheese over each patty after flipping. Remove and set aside.

5. 5

   On the medium zone, grease 8 mason jar rings with butter and place them on the griddle. Pour about 1/4 cup of batter into each ring. Cook until bubbles form across the surface and the edges look set, about 2 minutes. Carefully flip the pancake inside its ring and cook for 1 to 2 minutes more. Remove the rings and transfer pancakes to a plate. Repeat with remaining batter.

6. 6

   On the medium zone, melt 2 tablespoons of butter. Crack the eggs onto the buttered surface and cook over easy, about 2 to 3 minutes per side. The yolks should still be runny.

7. 7

   Assemble the sandwiches: Place a griddle cake on a plate. Layer on a sausage patty with cheese, a slice of bacon, and an over-easy egg. Top with a second griddle cake. Drizzle with maple syrup and serve immediately.