Bacon-Egg & Cheese McGriddle Copy cat Recipe.

Ingredients

• 1 batchde mi receta de tortitas
• o la cantidad necesariapreparado para tortitas de tu elección
• 125 g (1 cup)harina de trigo
• 2 cucharadasmantequilla derretida
• 2 cucharadasazúcar
• 250 ml (1 cup)leche
• 4 (1 para las tortitas y 3 para la tortilla)huevos
• 1 cucharaditaextracto de vainilla
• 6 lonchasbeicon
• al gustosirope para tortitas
• al gustoqueso

Instructions

1. 1

   Mezclar la masa

   Para las tortitas, mezcla los ingredientes de tu receta casera. Si usas preparado, mezcla la masa siguiendo las instrucciones del envase.

2. 2

   Cocinar las tortitas

   Vierte 60 ml (1/4 cup) de masa en una máquina para tortitas caliente y engrasada.

3. 3

   Añadir el sirope

   Pon unas gotas de sirope en varios puntos de la masa y tapa la máquina para que las tortitas se cocinen por completo.

4. 4

   Cortar el beicon

   Corta las lonchas de beicon en cuatro tiras a lo largo.

5. 5

   Freír el beicon

   Fríe el beicon a fuego medio-bajo hasta que quede crujiente.

6. 6

   Reservar el beicon

   Retira el beicon de la sartén y resérvalo.

7. 7

   Hacer la tortilla

   Prepara la tortilla en la máquina para tortitas, del mismo modo que las tortitas, y resérvala para montar el sándwich.

8. 8

   Colocar la base

   Pon una tortita en el plato o en la superficie de montaje.

9. 9

   Añadir la tortilla

   Coloca la tortilla sobre la tortita.

10. 10

    Añadir el queso

    Pon el queso encima de la tortilla.

11. 11

    Añadir el beicon

    Reparte el beicon cocinado sobre el queso.

12. 12

    Cerrar el sándwich

    Cúbrelo con una segunda tortita.

13. 13

    Fundir el queso

    Calienta el sándwich en el microondas durante 20–30 segundos, hasta que el queso se funda.

14. 14

    Servir con sirope

    Sírvelo con más sirope, si te apetece.

What is a McGriddle?

A McGriddle is a sweet-and-savoury breakfast sandwich associated with American fast-food breakfasts. Instead of bread, it uses pancakes to hold eggs, cheese and bacon.

This homemade version adds spots of pancake syrup to the batter and cooks the omelette in the same pancake maker. That brings together a sweet pancake exterior and a savoury filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 0g protein, 0g carbs, 0g fat.

The pancakes and added syrup provide most of the carbohydrate, while butter, bacon and cheese contribute much of the fat; the eggs, bacon and cheese provide protein. Pair a sandwich with fruit or vegetables for a more varied plate. The supplied nutrition figures report 0 g for each listed macronutrient, so they do not provide a usable breakdown of this ingredient list.

The pancake batter

Homemade batter: The listed flour, butter, sugar, milk, egg and vanilla make a simple pancake base. The recipe also offers a batch of the author's pancake recipe or a shop-bought mix as alternatives.

Syrup: Add it in small spots on the batter before covering the machine. The method does not specify an amount, so use enough for a few scattered drops.

Cooking the bacon and omelette

Bacon: Cut each strip into four pieces lengthways, then fry over medium-low heat until crisp. Keeping the heat moderate gives the bacon time to cook without scorching quickly.

Omelette: Cook it in the pancake maker as directed, then set it aside for assembly. The recipe does not give a separate cooking time, so use the same doneness cues as for its pancakes.

Getting the texture right

Pancakes: The method says to cover the pancake maker so the batter cooks through. Follow your appliance's cues and avoid lifting the lid too early.

Finished sandwich: The bacon contributes crunch, while the omelette and melted cheese make the centre soft. A short microwave burst warms the assembled layers and melts the cheese.

Putting the layers together

Build the sandwich in the given order: pancake, omelette, cheese, bacon and a second pancake. This keeps the cheese between the warm egg and bacon, where it can soften during the final heating.

The instructions call for a 20–30-second microwave finish. Heat only until the cheese melts, checking at the shorter time first.

What to serve alongside

Serve the sandwich with extra pancake syrup, as suggested in the recipe. Fresh fruit can make a simple side if you want something cool alongside the warm, savoury filling.

Because the sandwich already combines pancakes, egg, cheese and bacon, a small side is usually enough to round out the meal.

Recipe notes & tips

• Measure 60 ml of batter for each pancake as directed.
• Grease the pancake maker before adding the batter.
• Use medium-low heat for the bacon so it can crisp without browning too fast.
• Set the cooked omelette and bacon aside before assembling the sandwich.
• Microwave for 20 seconds first, then add a little more time if the cheese has not melted.

Variations

• Use a mix: Prepare a favourite pancake mix according to its packet instructions.
• Change the cheese: Use a cheese that melts readily for a softer centre.
• Add fruit: Serve sliced fruit on the side for a fresh contrast.
• Adjust the syrup: Add fewer spots to the batter for a less sweet pancake.
• Make extra bacon: Cook additional strips if you want a more generous filling.

Common mistakes to avoid

• Uncovered pancakes: Keep the pancake maker covered so the batter cooks through.
• Too much heat: Fry the bacon over medium-low heat to reduce the chance of scorching.
• Skipping the rest: Set the bacon and omelette aside before building the sandwich.
• Overheating the sandwich: Start with 20 seconds in the microwave and check the cheese.
• Adding syrup too late: Put the syrup spots on the batter before covering the pancake maker.

How to store

Refrigerate leftover cooked components separately in covered containers and use within 3 days. Reheat until hot, then assemble; the microwave can soften the pancakes and bacon, so a pan or oven is preferable if you want to retain more crispness.

Frequently asked questions