Homemade Sausage McGriddle

Make the griddle cakes: Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk together the buttermilk, egg, syrup, and 2 tablespoons melted butter.

Mix the wet ingredients into the dry ingredients until just combined.

Heat a nonstick skillet over medium-low heat and melt the remaining tablespoon butter, coating the skillet.

Using a biscuit cutter or round mold, pour 1 ½ tablespoons pancake batter into the skillet to make 3-inch pancakes.

Once the batter begins to form bubbles around the edges at the top, remove the mold and flip. Cook until browned, then remove. Repeat with the remaining batter to make 10 total griddle cakes.

Make the sausage patties: Combine the pork, sage, rosemary, onion powder, ½ teaspoon salt, and pepper in a bowl.

Form the mixture into five 4-inch patties.

Heat 2 tablespoons oil in a skillet over medium heat.

Add the sausage patties and cook until deeply browned on either side. Remove and keep warm.

To make the egg, first beat the eggs, heavy cream, and ¼ teaspoon salt in a bowl until completely combined. Mixture should run smoothly off of a spoon.

Heat butter in a large nonstick skillet over medium low heat, tilting the pan to cover the surface with butter.

Once melted, add the egg mixture and tilt the pan to cover the entire surface with a thin layer of egg.

Let cook, tilting the pan slightly to shift any excess liquid to the sides. Cover the skillet to steam the top layer of egg.

Once the egg is set, divide into 5 sections and carefully fold into miniature omelettes.

To build the McGriddles, add American cheese to one griddle cake. Add the sausage on top of the cheese, then add the folded egg.

Top with another griddle cake to serve.