MINI PANCAKE GARDEIN® PLANT-BASED CHICKEN SLIDERS

Pre-heat fryer to 350°F. Pre-heat oven to 350°F

Combine the maple syrup, nutmeg, cinnamon, and kosher salt in a small saucepan. Bring to a simmer over low heat for 3 to 4 minutes, reduce slightly.

Place Earth Balance®, in a small stainless-steel bowl. Once the syrup is done, pour in the butter and whisk vigorously. Set aside.

Fry the chick’n nuggets about 4 minutes until golden brown and internal temperature is 165°F.

Place the mini pancakes in one even laying on a parchment lined sheet pan. Cook for 5 minutes until completely warm.

Transfer the fried chick’n nuggets to a stainless-steel bowl and toss with the maple butter until evenly coated.

Place each glazed chick’n nugget on top of a mini pancake. Top with a second mini pancake and dust with powdered sugar.