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He starts by preparing the maple syrup which will then be "injected" into the pancakes. He simply pours 240 ml of maple syrup into a small pan and brings it to a simmer, reducing it for 10 to 15 minutes, then spreads it out over grease-proof paper and let it cool to room temperature. "You're essentially making a hard ball candy," says Weissman. "What you end up with is this sort of stretchy nougat. From here, all you've got to do is take small pieces of the nougat and roll it into tiny little balls."
Weissman cooks his bacon prior to starting the griddle cakes, so that the cakes will take on some of that flavor. For the cakes, he mixes together 225 grams of all-purpose flour, 9 grams of baking powder, 14 grams of sugar, and 5 grams of kosher salt, then adds 320 grams of whole milk, 1 egg, and 28 grams melted butter. He then uses a 3 1/2 inch ring mold to shape the batter into cakes on the griddle, poking the maple balls into the batter. He flips after 2 to 3 minutes so that they're golden brown on each side.
For the filling, Weissman whisks 1 egg and seasons with salt, pours it directly onto a hot skillet and flattens it into a square, then once it's around 75 percent cooked through, neatly folds it. He then adds the bottom griddle cake back onto the skillet, and places two slices of cheese on top. Once they have melted, he takes it off and adds the bacon, egg.
Finally, he "crowns" the sandwich with the top bun, which has been brushed on the inside with maple syrup, and branded with his own initials. Once it is assembled, Weissman invites in a friend to perform a blind taste test; he immediately chooses Weissman's interpretation of the McGriddle as the superior breakfast.
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"It really is so astronomically different," says Weissman. Humbly.