Ingredients
Pancake mix
2 cups Pearl Milling Company pancake mix
1 ⅓ cups milk (instead of water)
⅓ cup brown sugar
1 tsp cinnamon
1 - 2 tsp vanilla extract
Pancake syrup (like Mrs. Butterworth’s)
Butter for the griddle/pan
Fried Chicken
2 boneless chicken breasts
1 cup buttermilk
2 cups all purpose flour
¼ cup cornstarch
1 tbsp paprika
1 tbsp tony Chachere’s seasoning
1 tbsp kinders buttery garlic seasoning
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Vegetable Oil for frying
For the sandwich assembly
4 slices of bacon
4 eggs
4 slices of cheddar cheese
Maple syrup (optional)
Directions
Pancake mix
Step 1
In a bowl, mix the Pearl Milling Company pancake mix, milk, brown sugar, cinnamon, and vanilla extract until smooth.
Step 2
Heat a griddle or pan over low heat and butter it lightly. Place the mini springform pans or silicone egg molds on the griddle and pour the batter into them, filling about halfway. Drizzle a small amount of pancake syrup over the batter.
Step 3
Cook until bubbles form on the surface, then remove the molds and flip the pancakes. Cook until golden brown.
Fried Chicken
Step 1
Marinate the Chicken: Pound the chicken breasts to an even thickness and marinate in buttermilk for at least 30 minutes.
Step 2
Prepare the Breading: In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
Step 3
Fry the Chicken: Heat oil in a deep pan or fryer to 350°F (175°C). Dredge the marinated chicken in the flour mixture, ensuring it’s well-coated. Fry until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
For the sandwich assembly
Step 1
Place a slice of cheddar cheese on one McGriddle pancake, followed by a piece of fried chicken, bacon, and scrambled egg. Top with another McGriddle pancake. Drizzle with maple syrup if desired.
