This Mcdonald's inspired "MidGriddle" is taking over Philadelphia #food

The high-low culinary crossover continues to be a powerful driver in modern brunch service. At Philadelphia's Middle Child Clubhouse, chef-owner Matthew Cahn demonstrates this with the "MidGriddle," a thoughtful, chef-led interpretation of the classic McDonald’s McGriddle. Rather than merely copying the fast-food staple, Cahn and his team dissect its components to improve texture, flavour balance, and execution on a busy commercial line.

Engineering the Perfect Breakfast Pancake and Custard Egg

The foundation of any successful griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers.-style sandwich lies in the structural integrity of its sweet and savoury components. Standard pancakes often collapse under the weight of heavy breakfast meats, but Middle Child Clubhouse utilises fluffy, scratch-made pancakes designed to hold up to stacking.

Instead of a standard fried egg, which can lead to uneven yolk distribution and messy eating, the kitchen prepares a classic egg custardCustardA preparation thickened primarily by eggs and/or starch, generally based on milk or cream. patty. This technique ensures a uniform, velvety texture in every bite. Preparing the egg as a set custard allows for clean portioning and consistency, ensuring the egg layer matches the diameter of the pancake buns perfectly. This preparation not only streamlines high-volume service but also prevents the common pitfall of a dry, overcooked egg.

Seasoning and Service Consistency

To cut through the inherent sweetness of the maple-infused pancakes and the richness of the egg custardCustardA preparation thickened primarily by eggs and/or starch, generally based on milk or cream., Cahn incorporates a bespoke Philly-style spice blend. Applying this seasoned edge to the breakfast meat adds a crucial layer of heat and complexity, balancing the sugar profile of the dish.

For professional kitchens looking to adapt this format, prep-ahead execution is key. The pancakes must be kept warm without drying out, and the egg custardCustardA preparation thickened primarily by eggs and/or starch, generally based on milk or cream. can be pre-cast in sheets or moulds before being finished on the flat-top. The assembly focuses on a tight stack: pancake, egg custard, seasoned meat, cheese, and the top pancake. Maintaining correct temperatures across all elements is the primary operational challenge, as the sweet pancakes must retain their springy crumb without turning soggy from steam during holding.