Moneyball Double Down Recipe

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk, melted butter, and vanilla extract until blended.

Temper eggs

Crack the two large eggs into a small bowl and whisk until smooth. Slowly whisk about 2 tablespoons of the milk mixture into the eggs to temper them, then whisk the tempered eggs back into the milk mixture until fully incorporated.

Make batter

Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon until just combined. Do not overmix; a few small lumps are fine. If you opted for browned butter pieces, fold them in now for a nutty note.

Heat pan

Place a nonstick skillet or griddle over medium-low to medium heat. Add the 1 tablespoon unsalted butter and let it melt, coating the surface. The pan should be hot enough that a drop of batter sizzles gently but not so hot that it browns instantly.

Spoon and spread

For each Moneyball pancake, spoon about 3 tablespoons (roughly golf-ball sized) of batter into the pan. Leave space between each so they can spread slightly, or cook in batches depending on pan size.

Cook first side

Cook until the edges look set and small bubbles form and begin to pop on the surface, about 2–3 minutes depending on heat. The undersides should be golden-brown.

Flip and finish

Flip each pancake with a small spatula and cook on the second side for 1–1.5 minutes more, until puffed and cooked through. Because these use two eggs, they will be slightly richer and puff more. Transfer finished Moneyballs to a warm plate; keep warm in a low oven (90–100°C / 200°F) if cooking multiple batches.

Arrange 6–8 Moneyball Double Down pancakes on a plate (depending on size). Dot with a little extra butter if desired, drizzle with maple syrup or honey (about 2 tablespoons), scatter fresh berries or banana slices on top, and finish with a light pinch of coarse sea salt if using to contrast the sweetness.

Serve immediately while warm. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or toaster oven to restore some crispness.