Pour the pancake batter into the hot oil

• Heat the frying oil in a spider or deep pan.
• Pour pancake batter into the oil; it will leak small dots out of the bottom.
• Let those crunchy bits form in the oil — don't worry, there will be a lot of them.

Build the sandwich

• Once you have enough crunchy dots, lay the seared rare steak on top (it will cook again in the oil).
• Add a fried egg on top — steak and eggs, breakfast theme.
• Season the egg with salt and pepper so the flavor goes all the way through the egg and the steak.
• Add cheddar cheese on top.
• Scatter chopped chives over for little onion pops.
• Spice it up with hot sauce.

Reserve the crunchy bits

• Scoop all the crunchy bits out of the oil.
• Reserve them to reincorporate later for texture.

Seal with more batter

• Pour more pancake batter over the top to seal all the ingredients inside.
• This lets the cheese get nice and ooey and gooey.
• Seal it so there are no gaps and no oil gets inside.

Coat the top with crunchy bits

• Take the reserved crunchy bits from the oil.
• Press them over the entire top of the pancake sandwich.
• Press firmly so the crunchy bits stick to the top.

Deep fry the sandwich

• Deep fry the sandwich until beautifully golden brown.
• Scrape the bits off the bottom so the sandwich releases.
• Flip it back into the oil to crisp up the bottom.
• It comes right off the spider, nice and clean, with a crispy underbelly.

Drain and serve

• Strain the sandwich on a rack — look at those beautiful bubbles on top.
• Crispy bits on the outside, soft interior.
• Hit it with maple syrup to sweeten it up.
• Slice open for the reveal: super cheesy with a still-runny egg and medium rare steak.