Anyway, one of his recipes caught my eye a while back and I've been dying to try it. This evening seems as good a time as any. So here's a link to it:
It's a keto McGriddle, y'all!
Overall this recipe was a hit with all but my son (aka, the pickiest child in the known universe). However I did have some issues.
1. I don't mind going all out on a recipe, but I just wasn't feeling getting out and washing my big food processor (ie, I'm lazy), so I winged it and just crushed the pork rinds in a plastic baggie. This was a mistake, I think. The pork rind pieces really should be powdered as directed. I didn't get any huge chunks but I think it hurt in being able to get the flavors to meld properly.
2. I made his suggested recipe for the maple syrup (which is seriously tasty, BTW). As I was cooking for four, I started with the directed 2 tbsp syrup per planned on serving, which equals a half cup. That's half the syrup recipe. When it got down to actually cooking the pancake bun part I stuck my finger in the batter and......Eesh! Pork rinds. Now some of that may be because I didn't get my rinds fine enough, but there was enough of the flavor there that it cannot be attributable to an issue of consistency. Or maybe it was just me, which is always possible.
I ended up dumping the entire rest of the syrup (so, double what was called for) into the mixture which didn't add any carbs but did add calories and fat. I'm not personally worried about those things right now, but for the keto conscious person who is maybe stalled or an endurance athlete, or anyone else who for whatever reason needs to keep a close watch on their macros this could be a problem.
And I don't plan on using any less than double the called for amount in the future because, while the finished product tasted good, it did take two to three bites for the initial pork rind flavor to fade from my palate and leave me with McGriddle goodness. Although individual tastes do vary, so start with what he recommends and work your way up from there by taste.
3. The author suggests you use an egg ring to get the right shape and consistency for your pancakes and eggs (and sausage if you don't buy pre-shaped). I do not own an egg ring and could not find one at my local grocer. This is not a fault of the recipe, but it does complicate matters a bit if you're looking to recreate exactly what he did. So once again I winged it and folded up some aluminum foil, lengthwise, until it was pretty sturdy, then bent it back around on itself to form a ring.
The first issue here is that the pancake batter wanted to stick pretty badly to the foil, which should not be a problem using a real non-stick egg ring. It also didn't hold its form when I removed the ring to flip it, mainly because it didn't cook through evenly. By the end of the pancake batter I gave up and just made the rest into actual pancakes. This wasn't too big a deal because my son wouldn't eat the filling stuff anyway, and my daughter didn't care what it looked like before she woofed it down.
The other issue is when I went to cook the eggs they ran out underneath the foil because it didn't get a good seal between the bottom of the ring and the pan. I'm assuming with an actual egg ring made for the task this would not be a problem. So, nutshell: get an egg ring before you try this if you care at all about presentation.
So our pancake sandwiches were a bit messier than the picture perfect ones at the link above. But here is the finished product.
And in the end, regardless of appearance and missteps, it did taste like a McGriddle and was incredibly filling. We had all had a decent amount of veggies earlier that day and so I served these by themselves at dinner. Everyone was satisfied and my husband and daughter both insisted I put this recipe into our keeper file.
And so it will be. Thanks, Craig @Ruled.me for once again hitting it out of the park and making my keto lifestyle that much easier...and a heck of a lot tastier!
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