Copycat McGriddle Breakfast Sandwich

Directions

1. Pour maple syrup into small saucepan and bring to a simmer over medium/low heat. Continue to simmer until the temperature reaches 265 degrees. 20-35 minutes
   

2. Lay out a sheet of parchment paper on a sheet tray. Pour the reduced syrup onto the parchment paper and spread with a rubber spatula. Allow to cool at room temperature.
   

3. Form the sausage into 4 patties and season generously with Lumberjack seasoning. In a skillet or on a flattop, cook off the sausage and top with American cheese. Set aside.
   

4. Break apart the cooled maple candy into crumbles.
   

5. Cook pancakes in 4” cakes by pouring ¾ portion into a skillet. Then sprinkle with maple candy, then top with the remaining ¼ portion of pancake batter. This will submerge the candy into the pancake. Flip when ready. Set aside
   

6. Beat the eggs and cook one at a time. Butter a pan and spread the egg as thin as possible. Fold the egg on top of itself to get it to the size of the pancakes.
   

7. Build the sandwiches and enjoy!