Griddled Maple Breakfast Sandwich

Ingredients

• 454 gground pork
• 15 mlground sage
• 5 mldried thyme
• 15 ml, packedlight brown sugar
• 10 mlkosher salt
• 2.5 mlfreshly ground black pepper
• 2.5 mlgarlic powder
• 1.25 mlsmoked paprika
• 250 gplain flour
• 25 ggranulated sugar
• 5 mlbaking powder
• 5 mlkosher salt
• 160 mlwhole milk
• 120 mlpure maple syrup
• 42 g, melted, plus extra for the griddleunsalted butter
• 2 largeeggs
• 10 mlvanilla extract
• 4 slicesthick-cut bacon
• 4 slicesAmerican cheese
• 28 gunsalted butter
• 4 largeeggs
• to servepure maple syrup

Instructions

1. 1

   Make the sausage

   Mix the pork with the sage, thyme, brown sugar, 10 ml salt, pepper, garlic powder and smoked paprika until just combined. Divide into four equal portions and shape into round patties slightly wider than the buns, allowing for shrinkage as they cook. Place on a tray.

2. 2

   Mix the batter

   Whisk the flour, granulated sugar, baking powder and 5 ml salt in a bowl. In a separate bowl, whisk the milk, maple syrup, melted butter, two eggs and vanilla. Add the wet mixture to the dry ingredients and stir just until combined; a few small lumps are fine. Do not overmix.

3. 3

   Heat the griddle

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

4. 4

   Cook bacon and sausage

   Lay the bacon on one medium-high zone and the sausage patties on the other. Cook the bacon until crisp, about 4 to 5 minutes per side, then transfer to a plate. Cook the patties, turning once, until browned on both sides and cooked through, about 3 to 4 minutes per side. After turning the patties, top each with a slice of American cheese. Remove and set aside.

5. 5

   Cook the griddle cakes

   On the medium zone, butter eight mason jar rings and set them on the griddle. Pour about 60 ml batter into each ring. Cook until bubbles appear across the surface and the edges look set, about 2 minutes. Carefully flip each cake inside its ring and cook for 1 to 2 minutes more. Remove the rings and transfer the cakes to a plate; repeat with the remaining batter.

6. 6

   Fry the eggs

   Melt 28 g butter on the medium zone. Crack the four eggs onto the buttered surface and cook them over easy, about 2 to 3 minutes per side, keeping the yolks runny.

7. 7

   Assemble sandwiches

   Put a griddle cake on each plate and layer on a cheesy sausage patty, a slice of bacon and an over-easy egg. Top each with a second griddle cake, drizzle with maple syrup and serve immediately.

What is a griddled maple breakfast sandwich?

It is a stacked breakfast sandwich that uses griddle cakes in place of a conventional roll. The recipe draws on familiar American diner and fast-food breakfast flavours, combining sausage, bacon, egg and cheese with maple-sweet cakes.

The homemade sausage brings sage and thyme, while the cakes add sweetness and a soft, tender layer. Cooking the savoury components and cakes on separate griddle zones helps keep the assembly moving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 990 calories, 45g protein, 95g carbs, 50g fat.

The flour, sugar and maple syrup provide most of the carbohydrates, while pork, eggs, bacon and cheese contribute protein. Butter, pork, bacon, cheese and egg yolks account for much of the fat. For a more balanced plate, serve one sandwich with fresh fruit or vegetables rather than adding another rich side.

Seasoning the sausage

Pork patties: Mix the meat and seasonings only until they come together; excessive mixing can make the cooked sausage firm. Shape them slightly wider than the cakes because the patties shrink as they cook.

Salt and spice: The sage, thyme and smoked paprika give the patties a savoury, gently smoky character. Keep the listed salt amounts in mind when choosing bacon and cheese, which also contribute saltiness.

Getting tender griddle cakes

Dry ingredients: Whisk the flour, sugar, baking powder and salt evenly so the raising agent is distributed through the batter.

Wet mixture: Whisk the milk, maple syrup, melted butter, eggs and vanilla separately before combining. Stir the two mixtures only until no dry flour remains; small lumps are preferable to an overworked batter.

Using rings on the griddle

Greasing: Butter the mason jar rings so the cakes release more easily, and take care when handling the hot metal. The rings help make the cakes round and consistent in size.

Doneness: Wait for bubbles to appear across the surface and for the edges to look set before flipping. The second side needs only 1 to 2 minutes, so watch for a lightly browned underside rather than leaving the cakes on too long.

Managing the cooking zones

Hot zones: The bacon and sausage cook on medium-high, allowing the bacon to crisp and the patties to brown. Leave room to turn the patties without disturbing the bacon.

Medium zone: The cakes and eggs cook more gently here. If you are cooking in batches, keep finished items on a plate and assemble as soon as the eggs are ready.

Serving the stack

Build: Place the cheese on the sausage after turning so it has time to melt while the second side cooks. Stack the egg and bacon between the sausage and cakes, then add maple syrup just before serving.

Alongside: The sandwich is substantial on its own; fresh fruit or a simple green salad can add a lighter, fresh contrast. Serve promptly while the egg yolk is runny and the cakes are warm.

Recipe notes & tips

• Shape all four sausage patties before heating the griddle so they are ready to cook together.
• Keep the batter slightly lumpy and stop stirring as soon as the flour is incorporated.
• Use a thin coating of butter on the rings to help the griddle cakes release.
• Allow the bacon and patties space on the griddle so they brown rather than steam.
• Add the cheese just after turning the patties so it melts while they finish cooking.
• Assemble the sandwiches immediately after frying the eggs to keep the cakes warm and the yolks runny.

Variations

• Add chilli: Mix a little chilli powder into the sausage seasoning for gentle heat.
• Use chicken sausage: Replace the pork with ground chicken and cook the patties through.
• Try a different cheese: Use another sliced cheese that melts well in place of American cheese.
• Add sliced apple: Tuck thin apple slices into the stack for a crisp, sweet contrast.
• Skip the bacon: Leave it out for a simpler sausage, egg and cheese sandwich.

Common mistakes to avoid

• Overmixing the batter: The cakes can turn dense; stir only until the dry flour is incorporated.
• Flipping too soon: Cakes may break before their edges set; wait for bubbles across the surface.
• Overcooking the eggs: The yolks will no longer run; cook for about 2 to 3 minutes per side.
• Crowding the griddle: Ingredients can cook unevenly; leave room to turn and move them.
• Making patties too small: They shrink as they cook; shape them slightly wider than the cakes.
• Waiting to add the syrup: It can make the cakes soggy; drizzle it over the assembled sandwiches just before serving.

How to store

Store leftover cooked components separately in airtight containers in the fridge for up to 3 days. Reheat the sausage, bacon and cakes until hot, then cook fresh eggs for the best texture; assembled sandwiches are best eaten immediately.

Frequently asked questions