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This tasty combo of fluffy pancakes and juicy smash burgers blends morning comfort food with hearty lunch vibes. I came up with this idea during a stormy weekend when outdoor grilling wasn't an option. Now these Smash Burger Pancakes have turned into my favorite thing to serve at get-togethers – they always get people talking!
This dish happened when my nephews dared me to make something "awesome" for their overnight breakfast. It's now become our weekend ritual whenever they stay over, and they love telling their friends about their "awesome chef uncle."
What You'll Need
- Egg: split into whites and yolks to make everything light and airy
- Plain flour: the main building block for our pancake mix
- Baking powder: makes those important air pockets for softness
- Caster sugar: adds just enough sweetness to counter the savory parts
- Milk: pulls everything into a nice, pourable mix
- Neutral oil: lets you cook at high temps without adding weird flavors
- 15% fat beef mince: has the right amount of fat for tasty, crisp edges
- American cheese or mild cheddar: gets all gooey for that real burger feel
- Burger sauce: brings a creamy tang that connects all flavors
- Sliced gherkins: add a fresh zing that cuts through the richness
Scrumptious Smash Burger Pancakes Steps
- Mix Your Pancake Stuff:
- Whip the egg white with an electric mixer until you get soft peaks that bend over slightly when lifted. In another bowl, mix the yolk with flour, baking powder, and sugar until smooth. Slowly pour in milk while stirring to avoid clumps. Then gently fold the fluffy egg whites into your batter using a rubber spatula with gentle figure-eight moves to keep as much air in as possible.
- Make Your Pancakes:
- Warm half the oil in a non-stick pan on medium heat until it shimmers. Pour about a quarter of your mix into the middle and let it spread on its own. Wait for tiny bubbles to pop up before you flip it – usually takes 2-3 minutes. The edges should look set and golden. Flip it carefully with a thin spatula and cook until the other side turns golden too. Keep warm in the oven at about 200°F while you cook the rest.
- Fix The Burger Patties:
- Using the same pan, turn the heat to high and add what's left of your oil. Once it's really hot, shape the beef into two loose balls without pressing them together too much. Drop one ball in and right away push down hard with a spatula, making it super thin – about 5 inches across. The thinner it is, the crispier the edges get. Let it cook without touching for 2-3 minutes until the edges brown and juice bubbles come through. Flip it quickly to keep the crispy bits and put cheese on top right away. Cook another 1-2 minutes until the cheese melts all over.
- Put It All Together:
- Put a warm pancake on your plate as the bottom layer. Add your cheesy patty while it's still hot. Squirt burger sauce all over without making things soggy. Add plenty of sliced gherkins for crunch and zing. Top with another pancake, pressing down gently. Do the same for your second serving. If you want, stick a wooden skewer through the middle to help hold everything in place.
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I found out about separating eggs completely by chance when I ran out of eggs one morning. The pancakes turned out so incredibly light that I've done it that way ever since. My favorite memory with this dish was watching my friend who's a food critic take his first doubtful bite, then immediately ask me how I made it.
Great Sides To Serve
These Smash Burger Pancakes taste amazing with some crunchy hash browns on the side. The potato complements the rich burger flavor and adds more texture to your meal. You might also want to add a simple arugula salad with a squeeze of lemon juice – its peppery taste helps balance out all the richness on your plate.
Keeping Leftovers
They're best right away, but you can make them ahead if needed. Just keep everything separate – store pancakes in a sealed container at room temp for up to a day. Put patties in the fridge and warm them up in a hot pan for about a minute on each side. Don't microwave the pancakes as they'll get tough – instead wrap them in foil and warm them in a 350°F oven for a few minutes. For the best results, put everything together right before you eat to keep all the different textures.
Make It Your Way
Feel free to change up these smash burger pancakes however you want. Try adding some cooked bacon or sweet caramelized onions between layers for extra flavor. Veggie options work surprisingly well too if you pick plant-based meats with similar fat content. You can jazz up the pancake mix with fresh herbs like chives or a bit of grated parmesan for more complex flavors.
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Food History Mashup
This creation shows how beautifully food cultures can blend in American cooking. Pancakes go back thousands of years to ancient times, while smash burgers showed up in American diners around the mid-1900s. By putting these two food traditions together, we're honoring both breakfast and lunch classics while creating something totally new. This playful food approach shows how modern cooking likes to mix up what we eat at different times of day.
Frequently Asked Questions
- → How do I make pancakes fluffy?
Beat the egg white until it’s foamy and gently fold it into the mix for a light texture.
- → Which beef mince is best?
Choose mince with 15% fat—it’s just the right mix of flavor and juiciness for smash patties.
- → Can I replace the cheese?
Sure! Go for other melty cheeses like Gouda, Monterey Jack, or Swiss to keep things tasty.
- → What kind of oil is ideal?
A mild oil like sunflower, canola, or vegetable works great for frying.
- → How do I stop sticking?
Make sure the pan’s hot and use a non-stick surface with a little oil to avoid pancakes sticking.