Jiggle Griddle Recipe: Cranberry Pancake Breakfast Sandwiches

The Jiggle Griddle

Makes four substantial breakfast sandwiches, with cranberry sauce tucked into the pancake buns and a hot, smoky maple syrup served on the side.

Ingredients

Pancake buns

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2¼ cups buttermilk
• 2 tablespoons sugar
• 4 tablespoons melted butter, cooled until no longer hot
• 2 large eggs
• 1 teaspoon salt
• 1 (14-ounce) can Ocean Spray Jellied Cranberry Sauce
• Cooking spray

Square eggs

• 12 large eggs
• ¼ cup heavy cream
• 1 teaspoon salt
• Cooking spray

Sausage

• 1 pound ground pork
• 2 teaspoons chopped fresh sage
• 1 teaspoon brown sugar; maple sugar can be used instead
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• A generous pinch of salt
• Neutral oil, for cooking
• 4 slices American cheese

Hot maple syrup

• 1 cup maple syrup
• Reserved cranberry sauce
• ¼ cup vinegar-based hot sauce
• 1 teaspoon cayenne pepper
• 2 dried morita chiles

Method

Cook and portion the eggs

1. Heat the oven to 275°F, using convection bake if available.
2. Blend the eggs with the cream and salt until combined. Coat an 8-inch square baking dish with cooking spray, then strain the mixture into it through a fine-mesh sieve. Remove and discard any foam on top.
3. Set the dish inside a larger baking sheet. Pour a shallow layer of hot water into the outer sheet, around the dish, then cover the setup tightly with foil.
4. Bake for 40 to 45 minutes. The edges should be set while the center retains a slight wobble when the pan is gently shaken.
5. Remove the eggs, trim the rounded edges, and cut the slab into four squares sized to fit the buns.

Make the cranberry pancake buns

1. Stir the flour, baking soda, sugar and salt together in a bowl. In another bowl, whisk the buttermilk, eggs and melted butter. Pour the wet mixture into the dry ingredients and mix until only a few small lumps remain. Leave the batter to rest while preparing the cranberry sauce.
2. Remove the cranberry sauce from its can and slice eight rounds, each about ⅛ inch thick. Keep the remaining sauce for the syrup.
3. Heat a cast-iron pan over medium heat. Set two 4-inch ring molds in the pan and coat them with cooking spray.
4. Spoon a thin layer of batter into each mold. After about 30 seconds, place a cranberry round in the center of each and cover it with another thin layer of batter.
5. Cover the pan and steam the buns for 2 to 3 minutes, until they begin to rise and their edges look paler and set. Remove the ring molds, flip the buns, and cook the other side for another 1 to 2 minutes.
6. Repeat until you have eight buns, enough for four sandwiches.

Infuse the syrup

1. Warm the maple syrup and reserved cranberry sauce in a small saucepan, whisking until the sauce dissolves into the syrup.
2. Stir in the hot sauce and cayenne, then add the dried morita chiles. Let them steep while you finish the other components, and remove them before serving.

Season and fry the sausage

1. Combine the pork, sage, brown sugar, garlic powder, onion powder, black pepper and salt. Shape the mixture into four quarter-pound patties.
2. Add a layer of neutral oil to the cast-iron pan used for the buns. Fry the patties until crisp on both sides and cooked through to an internal temperature of 160°F.
3. After flipping the patties, top each with a slice of American cheese. Give the cheese about a minute to soften and melt.

Build and serve

Layer a square of egg and a cheesy sausage patty between two cranberry-filled pancake buns. Serve the hot maple syrup in a small cup and spoon it over each bite. The syrup brings together cranberry sweetness, cayenne heat and the smoky flavor of morita chiles.

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