Adapted from Shopsin's (if you’re interested in the full Shopsin’s story, check out the documentary I Like Killing Flies and the bookEat Me: The Food and Philosophy of Kenny Shopsin.)
1 cup all-purpose flour
2 tablespoons freeze-dried corn powder (find it at milkbarstore.com)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1 large egg
3 tablespoons grapeseed or other neutral oil
2 cups cheesy mac-’n-cheese
1. Whisk together the flour, corn powder, sugar, baking powder, and salt in a medium
2. Whisk together the milk, egg, and oil in a small bowl. Pour into the flour mixture and
whisk until your pancake batter is even and smooth; be careful not to overmix.
3. Heat a griddle or nonstick skillet over medium heat. Work in 2 batches and make 2 pancakes at a time: Pour 1⁄4 cup batter onto the griddle for each pancake and top each with 1⁄4 cup mac-’n-cheese. Use your fingers to spread the mac evenly throughout
the batter, then cook until the pancake batter has set on the bottom and browned
(bubbles will begin to appear on the top and a few will burst), 1 to 2 minutes. Flip carefully with a thin spatula and then cook the other side until golden brown, 1 to 2 minutes.
4. Serve warm. I like to roll my pancakes up into a taquito or flauta-like shape to eat with ease.