Ingredients:
For the Pancake Buns:
1 cup (120g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
¾ cup (180ml) buttermilk (or milk mixed with 1 tsp lemon juice)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Beef Patties:
½ lb (225g) lean ground beef (90% lean or higher)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper
⅛ teaspoon salt
For the Special Sauce:
2 tablespoons plain Greek yogurt
1 tablespoon light mayonnaise
1 teaspoon ketchup
½ teaspoon yellow mustard
1 teaspoon sweet pickle relish
½ teaspoon pickle juice (optional)
¼ teaspoon garlic powder
Pinch of smoked paprika
For Assembly:
2 slices cheddar cheese
4-6 dill pickle slices
½ cup shredded iceberg lettuce
2 tablespoons finely chopped white onion (rinsed to mellow the bite)
Instructions:
Prepare the Pancake Batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg, then stir in the buttermilk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be slightly lumpy—do not overmix.
Cook the Pancake Buns: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Using about ⅓ cup of batter per pancake, pour onto the hot surface to form two 4-inch rounds. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside on a plate. You will need four pancakes total (two for each sandwich).
Form and Cook the Patties: Divide the ground beef into two equal portions. Gently shape each portion into a thin patty, slightly larger than your pancake bun. Season both sides with garlic powder, onion powder, salt, and pepper. Add the Worcestershire sauce and mix it into the meat with your hands. Place the patties in the same skillet used for the pancakes over medium-high heat. Cook for 3-4 minutes per side, or until well-browned and cooked to your desired doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.
Make the Special Sauce: While the patties cook, combine all sauce ingredients in a small bowl. Stir until smooth and well blended. Taste and adjust seasoning if needed.
Assemble the Sandwiches: Take one pancake bun and spread a generous amount of the special sauce on the bottom half. Layer on some shredded lettuce, a few pickle slices, and the chopped onion. Top with a cheesy beef patty. Spread more sauce on the top pancake bun and place it over the patty. Repeat for the second sandwich.
Serve: Serve immediately while warm and delicious. For an extra touch, you can lightly toast the assembled sandwich in the skillet for 30 seconds per side to warm the filling and make the pancake buns slightly crisp.
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes