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The smash burger pancake brings together two beloved comfort foods in perfect harmony. Each paper-thin beef patty is smashed on a hot griddle until the edges develop a deliciously crispy crust while keeping a juicy center. The specially developed pancakes provide the ideal structure - tender yet sturdy enough to hold the burger. When assembled, the hot patty gently warms the pancakes, creating an incredible interplay of textures between the crispy beef and soft, fluffy pancakes.
This recipe emerged from extensive testing to find the right balance between burger and pancake. Standard pancake recipes proved too delicate, so the batter was reformulated with adjusted ratios of flour, liquid and leavening. The result is a pancake that provides the perfect foundation while maintaining its light, fluffy texture.
Key Ingredients
- Ground Beef: Fresh 80/20 ground beef, slightly chilled
- All Purpose Flour: Medium protein flour (10-12%)
- Eggs: Room temperature for best volume
- Whole Milk: Full-fat for tender yet sturdy pancakes
- American Cheese: Classic melting cheese
- Baking Powder: Double-acting for reliable lift
- Dill Pickles: Crisp, briny pickles
- Cooking Oil: High heat neutral oil for searing
Preparation Method
- Pancake Base:
- Start with room temperature ingredients. Separate eggs carefully. Whip whites to medium-soft peaks with a slight curl at the tip.
- Mixing:
- Triple-sift dry ingredients. Create a well, gradually stream in milk while whisking from center outward.
- Combining:
- Fold one-third whipped whites into batter to lighten. Add remaining whites in two parts using figure-eight motion.
- Burger Prep:
- Form 125g meat balls without overworking. Keep chilled. Place on parchment and press lightly to hold shape.
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This recipe was developed in a food truck kitchen, inspired by late-night customers craving both breakfast and dinner. Through careful refinement and testing, the perfect balance of components was achieved.
Recommended Pairings
Complement these burger pancakes with seasoned potato wedges dusted with smoked paprika and garlic. A simple arugula salad with lemon-honey dressing adds brightness. For breakfast service, top with a perfectly fried egg.
Variations
Customize the basic recipe with different cheese options like aged cheddar or gouda. Add caramelized onions for sweetness. Create regional versions by incorporating green chilis or fresh herbs into the pancake batter.
Storage Tips
Keep pancakes warm for up to two hours in a 200°F oven on a wire rack. Store components separately and assemble just before serving for best results. Avoid storing assembled burger pancakes.
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Success with this recipe comes from understanding how each element contributes to the final dish. It demonstrates how traditional techniques can be adapted to create exciting new combinations while maintaining quality and flavor.
Frequently Asked Questions
- → Can I prepare the pancake mixture beforehand?
- You can mix the pancake base ahead of time, but for the fluffiest pancakes, make sure to fold in the whipped egg whites right before cooking.
- → Why separate the eggs?
- Separating the eggs and whipping the whites makes for lighter, fluffier pancakes. They pair perfectly with the burger patties without being too dense.
- → Is it okay to use store-bought pancakes?
- Homemade pancakes taste the best, but if you’re in a rush, pre-made ones work fine. Just warm them a bit before using.
- → How should I smash the burger patties?
- Press the meat firmly with a sturdy spatula when it first hits the hot skillet. This gets you the crispiest edges.
- → Can I customize the toppings?
- Definitely! Add whatever you like—crispy bacon, caramelized onions, or creamy avocado are all great options.