Another Outlaw
makes 12 4-inch pancakes
Ingredients
Peanut oil for the griddle
Butter for the griddle and for serving
3 cups pancake batter (such as Aunt Jemima frozen batter, thawed, or scratch batter)
1 heaping cup cooked elbow macaroni, tossed with olive oil and warmed before using
1 heaping cup feather-shredded cheddar cheese
Warm Grade B maple syrup for serving
Instructions
Prepare the griddle and drop the pancake batter according to the instructions. When small bubbles appear on 40 to 50 percent of the surface of the pancakes, about 2 minutes, drop about 1 tablespoon of the warm elbow macaroni on each pancake. Sprinkle with a thin layer of cheese (about 1 tablespoon) and use a thin, lightweight spatula to rapidly flip the pancakes. After all the pancakes have been turned, reduce the heat to medium and use the spatula to press the pancakes down on the griddle. When the undersides are golden, about 2 minutes after turning them, use the spatula in a decisive high-pressure sawing motion to lift and turn the pancakes onto a plate, B-side up. Serve fanned out on a plate like a hand of cards so you can butter each one without lifting it. Serve with butter and warm maple syrup.
P.S. There is a 2004 DVD documentary about Shopsin’s, I Like Killing Flies, a film we enjoyed enormously.
In immodest moments, Joseph Byrd considers himself an outlaw cook. E-mail him at eat.your.spinach@gmail.com.
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