Mo'Betta from Shopsins (that's a maple bacon and eggs sandwiched between mac & cheese pancakes). It's fracking delicious. Alas, with a little dude it can be hard to get to Shopsins for brunch as much as I'd like (aka at least once a week). So the other day when confronted with leftover mac & cheese and no hope of getting to the Lower East Side any time during normal brunching hours, I decide to attempt the Mo'Betta at home...
To make this breakfast sandwich you either need a lot of pans going at once or precise coordination. First I fried up a couple strips of bacon. You can make your bacon into maple bacon by drizzling a bit of real maple syrup while the bacon gets crispy. Set bacon aside (you can keep it warm by placing it on some foil in a warm toaster oven). Then use reserved bacon to fry two scrambled eggs. Again, you can use the toaster oven to keep these warm. Next you'll need to whip up some pancake mix. I use complete buttermilk pancake mix (all you need to add is water). Mix enough batter for a couple of decently sized pancakes and set aside. Next, you'll need about a cup of homemade mac & cheese. I found it was best to do one pancake at time. Add half of the mac & cheese to a greased or buttered frying pan. Let macaroni get slightly crisp then pour pancake batter on top to form pancake. Flip when the top of the pancake gets bubbly. Cook until both sides are a warm golden brown then top with eggs and cheese and finish with the other pancake. Serve tricked out with real Maple syrup and hot sauce.
The verdict? De-freaking-licious, but come on, I my Mo'Betta can't hold a candle to the real deal made by Zach or Kenny Shopsin. It was a challenge for me keeping everything as warm and fresh as at Shopsins and I think my mac could have definitely used more cheese. It was a tasty effort, but I can't wait for my next trip to Shopsins.
The Last-Minute Sunday Night Reservation Guide
16 hours ago