Hotcakes

Chicken Fried Steak

Burgers

Hotcakes (duh)

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.

Whisk dry ingredients

In a separate bowl or large measuring cup, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.

Combine wet ingredients

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest 5–10 minutes to hydrate the flour and allow leavening to begin.

Mix batter

If the batter seems very thick (not pourable but stiff), thin with 1–2 tablespoons of milk at a time until it reaches a thick but pourable consistency similar to heavy cream.

Adjust consistency (optional)

Place a nonstick skillet or griddle over medium heat and allow it to preheat for 3–5 minutes. Test heat by sprinkling a few drops of water: they should dance and evaporate. Lightly brush the cooking surface with the neutral oil or a little melted butter.

Preheat griddle or pan

For each hotcake, pour about 1/3 cup of batter onto the hot surface, leaving space between pancakes. Cook until bubbles form across the top and edges begin to set, about 2–3 minutes. Using a thin spatula, flip and cook the second side until golden brown and cooked through, about 1.5–2 minutes more. Adjust heat as needed so they brown evenly without burning.

Cook hotcakes

If cooking in batches, keep finished hotcakes warm on a baking sheet in a single layer set in a 200°F (95°C) oven while you cook the remaining batter. Do not stack wet pancakes or they will steam and become soggy.

Keep warm (optional)

Stack hotcakes two or three high. Top with a pat of butter and drizzle with maple syrup, or serve with fresh berries and extra butter on the side. Serve immediately.

Serve

all-purpose flour

granulated sugar

baking powder

fine salt

whole milk

large egg

unsalted butter, melted

vanilla extract

neutral oil or additional melted butter (for griddle)

butter (for serving)

maple syrup or desired topping

fresh berries (optional)

Pat steaks dry with paper towels. Season both sides evenly with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. If using whole cuts rather than pre-tenderized cube steak, place each piece between plastic wrap and pound to about 1/4 inch thickness with a meat mallet.

Prepare steaks

In a shallow dish whisk together 2 cups all-purpose flour and 1/4 cup cornstarch, then stir in 1 tsp black pepper, 1 tsp salt, and 1 tsp paprika. In a second shallow bowl whisk 2 eggs with 1 cup buttermilk until smooth.

Set up dredging

Working one at a time, coat each seasoned steak in the flour mixture, pressing flour into the meat so it adheres. Shake off excess, then dip into the egg-buttermilk mixture, letting excess drip off. Return to the flour mixture for a second coating, pressing again to form an even crust. Place coated steaks on a wire rack while you heat the oil (this helps the crust set).

Dredge steaks

Pour 2 cups oil into a heavy skillet (cast iron preferred) to reach about 1/4–1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact. Adjust heat to maintain 325–350°F while frying.

Heat oil

Carefully place steaks into hot oil without overcrowding (work in batches if needed). Fry 3–4 minutes per side, flipping once, until crust is deep golden brown and internal temperature reaches at least 145°F (for safety; many prefer 160°F) and crust is crisp. Use tongs and a slotted spatula to transfer steaks to a paper-towel-lined wire rack to drain and rest 5 minutes. Reserve 3 tbsp pan drippings from the skillet for the gravy; leave any browned bits in pan.

Fry steaks

After removing steaks, reduce heat to medium. If you have at least 3 tbsp drippings in the pan, use them; otherwise melt 3 tbsp unsalted butter in the skillet. Sprinkle in 3 tbsp flour and whisk constantly for 1–2 minutes until the mixture turns a light golden brown and loses the raw flour taste.

Make roux

Gradually whisk in 2 cups whole milk, scraping up browned bits from the pan. Bring to a gentle simmer and cook 3–5 minutes until gravy thickens to desired consistency. If too thick, thin with up to 1/4 cup milk or 1/4 cup heavy cream for richness. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust. Keep warm on very low heat, stirring occasionally.

Finish gravy

Place each steak on a plate (over mashed potatoes or a split biscuit if using). Spoon country gravy generously over the steaks. Garnish with chopped parsley if desired and serve immediately.

Serve chicken fried steak hot with mashed potatoes or biscuits and additional gravy on the side. Leftover steaks keep refrigerated up to 3 days; reheat in a 350°F oven until warmed through to help preserve crispness.

cube steaks (beef) or top round pounded to 1/4 inch

salt

black pepper

garlic powder

onion powder

all-purpose flour (for dredging)

cornstarch

black pepper (for flour)

salt (for flour)

paprika

eggs

buttermilk

vegetable oil or peanut oil

pan drippings (from frying) or unsalted butter

optional: heavy cream

chopped parsley

mashed potatoes or biscuits

Place the ground beef in a bowl. Sprinkle the kosher salt, black pepper, and optional smoked paprika and garlic powder over the meat. Add the Worcestershire sauce. Gently fold the mixture 6–8 times with your hands or a spatula—do not overwork the meat. Divide into four equal portions (about 4 oz each). Lightly shape each portion into a patty roughly 3/4 inch thick, making a slight indentation in the center of each patty with your thumb (this helps prevent doming during cooking).

Form and season patties

Set the formed patties on a tray and refrigerate for 10–15 minutes while you preheat the cooking surface. Refrigeration firms the exterior so the patties hold their shape when searing.

Rest before cooking

Heat a heavy cast-iron skillet or griddle over medium-high heat until very hot (about 3–5 minutes). If using a grill, preheat to medium-high (about 400°F / 200°C). Lightly brush the cooking surface with the 1 tsp vegetable oil or spray with nonstick spray.

Preheat skillet or grill

Place the patties on the hot surface with the indentation facing up. Cook without pressing for 3–4 minutes until a brown crust forms. Flip once and cook 2–4 minutes for medium (internal temp ~ 140–145°F / 60–63°C). For cheeseburgers, place one slice of cheddar on each patty about 1 minute before you finish cooking and cover loosely with a lid to melt the cheese.

Cook the patties

While the patties finish, spread the softened butter on the cut sides of each bun. Place buns, buttered-side down, on the skillet or grill for 30–60 seconds until golden and lightly crisp. Remove and keep warm.

Toast buns

Slice the tomato into 1/4-inch rounds and thinly slice the red onion. Rinse and pat dry the lettuce leaves. Prepare mayonnaise and mustard in small bowls or apply directly.

Slice vegetables

Spread about 1 tsp mayonnaise on the bottom half of each bun and 1/2 tsp mustard on the top half (adjust to taste). Place a lettuce leaf on the mayo, add a cooked cheeseburger patty, top with 2 pickle slices, a tomato slice, and a few onion rings. Close with the top bun. Repeat for all burgers.

Assemble burgers

Serve immediately while hot with optional sides (fries, chips, or salad). Leftover cooked patties can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet or oven. Uncooked formed patties can be frozen for up to 3 months—separate with parchment and thaw overnight in the refrigerator before cooking.

ground beef (80/20)

kosher salt

freshly ground black pepper

Worcestershire sauce

vegetable oil

burger buns (soft, split)

cheddar cheese slices

butter (softened)

iceberg lettuce (leaves)

tomato

red onion

dill pickle slices

mayonnaise

yellow mustard

smoked paprika (optional)

garlic powder (optional)

nonstick spray or extra oil

In a large mixing bowl whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), and salt (1 tsp) until evenly distributed and aerated.

Combine dry ingredients

In a separate medium bowl or large measuring cup, whisk the whole milk (1.5 cups) with the eggs (2) until combined. Whisk in the melted unsalted butter (4 tbs) and vanilla extract (1 tsp).

Mix wet ingredients

Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to fold until most of the flour is hydrated and the batter is smooth with just a few small lumps. Avoid overmixing to keep the hotcakes tender. Let the batter rest for 5 minutes — the baking powder will activate and the batter will thicken slightly.

Bring batter together

Place a large nonstick skillet or griddle over medium heat. Allow it to preheat for 3–5 minutes until hot but not smoking. Test readiness by sprinkling a few drops of water — they should dance and evaporate.

Preheat griddle

Brush the griddle lightly with vegetable oil or melted butter (about 1 tbs total). Wipe away any excess with a paper towel so you have an even, thin film.

Oil the surface

For each hotcake, pour about 1/4 cup of batter onto the hot griddle (adjust to make smaller or larger hotcakes). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Carefully flip with a spatula and cook the other side until golden brown and cooked through, about 1–2 minutes. Repeat, oiling the griddle lightly between batches if needed. This recipe yields about 8–10 hotcakes depending on size.

If cooking multiple batches, keep finished hotcakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Keep warm

Stack hotcakes on plates (2–3 per serving). Top with a pat of unsalted butter (about 2 tbs total divided among servings), drizzle with maple syrup (about 1/2 cup total divided), and dust with powdered sugar if desired. Add fresh berries or banana slices (about 1 cup) alongside or on top. Serve immediately.