In a large bowl, mix together the flour, milk, active potato flake starter, melted salted butter, eggs, maple syrup, and salt.

Do not add the baking powder yet. Stir until everything is fully combined.

Cover the bowl and allow the batter to ferment at room temperature for 8 hours. If you want to ferment it longer, you can place it in the refrigerator and let it ferment for up to 48 hours.

Once fermentation is finished, stir in the baking powder until fully incorporated.

Heat a cast iron skillet or griddle over medium-low to medium heat.

To get that perfect McGriddle shape, place metal crumpet rings onto the hot pan or griddle and lightly brush the inside of each ring with avocado oil to help prevent sticking. Let the rings preheat slightly before pouring in the batter.

Once the rings are warm, scoop the batter into each ring, filling about half way full. This helps the McGriddles hold their shape and gives them that more uniform breakfast sandwich look.

If you want even more of that classic McGriddle-style flavor, you can lightly drizzle or swirl a small amount of additional maple syrup onto the tops while they cook. You do not need much.

Cook until the batter begins to set and bubbles start to form on top. Carefully remove the rings, then flip and cook the other side until golden brown and cooked through.

Since these are thicker than regular pancakes, keeping the heat at medium-low to medium will help the centers cook through evenly without the outside getting too dark. Cooking times vary so its best to start out low and make adjustments when you see how your stove and pan cook the McGriddles.

Serve warm or use them to make breakfast sandwiches with your favorite fillings.