- 2 tablespoons vegetable oil
- 3/4 cup popcorn kernels
- 2 cups water
- 4 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- In a large saucepan, heat the vegetable oil over medium-high heat. When the oil is hot, pour in the popcorn kernels and cover the pan with a lid. Shake the covered pot a few times until you hear the kernels begin to pop. Bring the heat down to medium and give it a few more shakes to ensure even popping. When the popping sound ends, carefully uncover the pan and pour the popcorn into a bowl, discarding any un-popped kernels and any burnt bits. Reserve a heaping handful of popcorn as garnish for the pancakes.
- To the same large saucepan, set over medium heat, add the water, butter and salt. Bring the mixture to a slight simmer. Add a heaping handful of popcorn to the water and simmer for about a minute, until the popcorn has softened. Transfer to a fine-mesh sieve placed over a measuring cup and strain, pressing the softened popcorn to expel it of its liquid. (On occasion, take a spoon and scrape the bottom of the sieve and add the "grits" to the liquid." Pour the liquid back into the saucepan and repeat the process of cooking the popcorn and straining it through a sieve, until all the popcorn is gone. You should end up with about 1 cup of liquid.
- To a medium bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. To the measuring cup with the popcorn liquid, add the egg and whisk until thoroughly combined. Add the wet ingredients to the dry, mixing until just combined. Small to medium lumps are ok.
- Preheat your oven to 200 degrees F. Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter or a few teaspoons of oil. Scoop the batter, using a tablespoon measure, onto a warm skillet. Cook for 1-2 minutes, until small bubble storm on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
- Transfer cooked pancakes to a baking sheet and place in the warm oven. Proceed with the rest of the batter until done. Serve with a sprinkling of popcorn and warm maple syrup.
Note from food blogger Adrianna Adarme: Chef Patterson's recipe didn't have ratios. The ratios I followed here gives you more liquid, which is needed for the pancake batter, than "grits" (which is pictured in the link).