Hotcakes (2pc) Recipe

Combine dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder and 1 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate small bowl beat 1 large egg with 3 tablespoons milk and 1 tablespoon melted butter until smooth.

Pour the wet mixture into the dry ingredients and stir gently to combine. Add the additional 3 tablespoons milk a little at a time until the batter is smooth and pourable but still slightly thick (should drop from a spoon in a ribbon). Do not overmix — small lumps are okay. Let batter rest 5 minutes while you prepare the meat and pan.

Prepare and cook meat

Choose one meat option: For spam or luncheon meat — slice into two 1/4" thick pieces (~2 oz each) and pat dry. For ham — slice into two 1/4" thick pieces (~2 oz each). For bacon — use 3 oz (about 2–3 strips) trimmed to pancake width. Heat a 10–12" nonstick or cast-iron skillet over medium heat and add 1 teaspoon oil if using spam/ham (bacon will render its own fat). When hot, add the meat and cook until browned and heated through, about 2–3 minutes per side for spam/ham, or 3–5 minutes for bacon until crisp to your liking. Transfer cooked meat to a warm plate and wipe out excess fat from the skillet, leaving a light film for frying hotcakes.

Preheat and oil pan

Return the skillet to medium-low heat and add 1 teaspoon oil or 1/2 tablespoon butter, swirling to coat. The pan should be hot but not smoking — test by sprinkling a few drops of water; they should sizzle gently.

Cook pancakes

For each hotcake, scoop about 1/3 cup batter into the skillet (you will get two hotcakes from this recipe). Spoon a little extra batter around the edges to make smooth rounds if needed. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully with a spatula and cook the second side until golden brown, about 1–2 minutes. Adjust heat as needed to avoid burning. Remove cooked hotcakes to a plate and keep warm while you cook the second pancake.

If space allows, you can warm the pre-cooked meat briefly in the skillet alongside the second pancake for 30–45 seconds so it's hot when plated.

Stack the two hotcakes on a plate, place the cooked meat (spam/ham/bacon) on top or alongside. Add 1 tablespoon unsalted butter on the hotcakes and drizzle with 2 tablespoons maple or pancake syrup. Dust with powdered sugar if desired. Serve immediately.