Sunday Sides and Suppers: Make Your Own McGriddles

Today's recipe is one of several copycat recipes I have. I mean, why go out and pay more for something if you can make it at home in very little time for less while simultaneously controlling what goes into your food? Now, I have to admit, having the griddle Hubby bought for us on Thanksgiving morning makes cooking these puppies up a whole lot easier than it would be if I just had the one big skillet. But it can be done either way.

They are equally good with bacon, but today's nutritional value is with the sausage since that's what is shown. Also, you can use all whole wheat flour, all plain white flour, or half and half. The nutritional information is for half and half on the flours and with skim milk and the flax seed.

Make Your Own McGriddles

2/3 Cup Whole Wheat Flour
2/3 Cup Plain Flour
2 Tbsp. Milled Flax Seed
2 Tbsp. Brown Sugar
1/4 Cup Syrup
1 Cup Milk
1 tsp. Vanilla Extract
1 Package Sausage
6 Large Eggs
2-3 Ounces Cheddar (Thinly Sliced)

Mix flours, flax seed, brown sugar, syrup, vanilla, and milk in a large bowl until completely blended. Pour into rounds roughly 2-2 1/2 inches in diameter onto hot griddle or skillet. While pancakes are cooking, cut and shape sausage paddies and scramble the eggs in a separate bowl. Once all the pancakes are cooked, place sausage paddies onto the hot griddle and pour eggs into a separate skillet. (We find it helpful to either use a large skillet, or only cook half the eggs at a time.)

Allow the eggs to cook without stirring until they are able to be flipped. Flip and cook on the other side before turning them onto a plate. Use a canning jar lid or glass to cut rounds into the egg. Thoroughly drain the cooked sausage paddies and pat them down with a paper towel to remove any excess grease.

Build your McGriddles by placing egg round on top of a pancake followed by cheese and sausage, and top it off with another pancake. Makes approximately eight sandwiches with a few leftover silver dollar pancakes.