Mopoke Recipe

Dry ingredients

In a large mixing bowl whisk together the 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Wet ingredients

In a separate medium bowl whisk the 1 cup whole milk, 1/2 cup buttermilk, and 2 large eggs until blended. Whisk in 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract.

Make the batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — some small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest for 5–10 minutes while you prepare the add-ins and heat the griddle. The batter should be thick but pourable; if too thick, stir in up to 2 tablespoons additional milk.

Prepare additions: While batter rests, fold 1 cup shredded sharp cheddar cheese, 1/2 cup thinly sliced green onions, and the chopped cooked bacon (6 slices) into the batter gently, distributing evenly but keeping the batter slightly airy.

Heat skillet: Heat a large nonstick skillet or griddle over medium heat and brush lightly with melted butter or a little neutral oil. The surface is ready when a few drops of water sizzle and evaporate within a second.

Cook pancakes: For each pancake, spoon about 1/3 cup batter onto the hot skillet leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Gently flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Total pancake thickness will be similar to a thick crumpet/pancake. Adjust heat as needed to avoid burning; aim for medium-low after the first minute if browning too quickly. Keep cooked pancakes on a warm plate tented with foil while you finish the batch.

Optional finish: If you like the cheese crisped, after flipping sprinkle an extra tablespoon of shredded cheddar on each pancake immediately so it melts and crisps against the pan.

Assemble and serve: Stack pancakes 2–3 high on each plate. Drizzle 1/2–1 tablespoon chili crisp or hot honey over the stack (depending on desired sweet/heat balance). Garnish with microgreens or chopped parsley and additional sliced green onion if desired.

Make citrus-maple butter: In a small bowl, mash together 3 tablespoons softened unsalted butter with 1 tablespoon pure maple syrup, 1/2 teaspoon fresh lemon zest, and 1/8 teaspoon fine sea salt until smooth. Dollop a teaspoon or more of this butter on the hot pancakes so it melts into the layers.