@lucymakes_: Blueberry sourdough McGriddles!!! Sweet and salty and soft and fluffy and everything good about breakfast all combined into one:) Inspired by my girl @Skylar she always makes the besttttt McGriddles with so many awesome flavors. I’ll put the recipe details below <3 Sourdough Blueberry McGriddles Makes 5-7 sandwiches INGREDIENTS * 150g all-purpose flour * 150g sourdough discard or starter * 2 tsp (9g) baking powder * 1 Tbsp (14g) maple syrup + more for topping * 2 tsp (5g) salt * 250g buttermilk (or milk w/ a splash of vinegar) * 1 large egg, whisked * 28g oil (I used olive oil) * Extra butter or oil, for greasing * About 1 cup fresh or frozen blueberries, optional —- NON SOURDOUGH VERSION; keep everything the same except increase the flour and milk to make up for the volume of the starter. So instead of the above flour and milk measurements, use 225g flour and 323g buttermilk - INSTRUCTIONS 1. In a small bowl, whisk together the flour, baking powder and salt. 2. In a medium bowl mix together the milk, egg, oil, sourdough discard and maple syrup. Add in the dry ingredients and mix, it’s ok if there are small chunks, don’t overmix. If you’re adding blueberries, take a small portion out and put it into a ziplock bag or a piping bag (to pipe the “M”, totally optional of course). Add in the blueberries and give a quick stir. If using frozen blueberries they might spread their color so don’t mix them in too much to avoid that (or you can coat them in flour first). 3. Lightly grease your mason jar ring/screw bands with oil. Heat a flat top or pan over medium heat.  4. Once hot, add some butter to the surface and set your mason jar rings down. Pipe an “M” in the middle of each ring, and allow to cook for a minute until it starts to look a little dry. Then pour in your batter (about 2/3rds of the way full) and add a small drizzle of maple syrup over each. Cook until bubbling (about 3 minutes), or until nicely browned on the bottom, then flip. Remove the ring molds and repeat with remaining batter, making a total of about 10 griddle cakes.  - For the eggs: 1. Whisk 7 eggs in a bowl with a splash of milk and some salt and pepper, until homogenous. 2. Heat a pan over medium heat until evenly heated, then remove from heat and let sit for 1-2 minutes before adding a little butter and pouring on a small portion of the eggs (a little more than one egg per portion). Allow the mixture m to spread over the whole pan, then use a spatula to fold into a square and then repeat the process, reheating the pan as needed. -
For the breakfast sausage INGREDIENTS Notes you do not have to use all these herbs, I always just use an assortment of what I have on hand! * 1 TBSP chopped fresh sage * 2 tsp chopped fresh thyme * 1 tsp fennel seeds, crushed * ½ tsp crushed red pepper flakes optional * ⅛ tsp ground nutmeg * Lots of fresh ground black pepper * 3/4 tsp onion powder * 3/4 tsp garlic powder * 1 ½ pounds ground pork or beef * 1/2-3/4 tsp coarse salt * 1.5 tsp maple syrup, optional * 1 tbsp avocado oil or ghee Note: you can totally use dried herbs instead of fresh, I’m not sure on the exact amounts for dried though. INSTRUCTIONS * Combine all herbs & spices. * To a large bowl, add ground pork & maple syrup. Sprinkle on the spice mix, mix a little, then repeat until combined. Try not to overmix as it will make the sausage dense. * Shape about 16 patties, making pretty thin. * Heat oil in a large cast iron skillet over medium heat. Note: you can skip the oil if you’d like, I don’t usually use it as the pork has enough oil in it already to get a good sear. * Add sausage, flatten with a spatula to get a good crust, flip, and cook until browned, about 2-3 minutes per side, or until they reach 160*F internal temp. #madefromscratch #breakfastinspo #EasyRecipe #sourdoughbaking #mcdonalds

Lucy Smith

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Thursday 18 June 2026 13:41:41 GMT