Macaroni and Cheese Pancakes




I first encountered these quirky little cakes on the eclectic (and ridiculously extensive) menu at Shopsin�s in the Essex Street Market on Mahattan�s Lower East Side. I thought they were a little off-beat but I liked the idea.

Even so, I had no desire to make them at home.

That is until I came across them in a magazine. I was baffled to see them again: Macaroni and Cheese Pancakes.

So I went for it. Why not? I�m a fan of sweet and savory. I�m a big fan of pasta. And cheese. And pancakes.

I know it seems strange. But you must try these pancakes at least once. They are different and just plain tasty. And they are fun. We got a big kick out of preparing, eating and talking about them.

I�m making a promise right now: No more furrowed, worried brow.

Life is too short.

Too short not to try Macaroni and Cheese Pancakes. They don�t make sense. They just taste good.

Enjoy!

Macaroni and Cheese Pancakes

Ingredients:
  • 2 tsp. baking powder
  • 1� cups all-purpose flour
  • 2 Tbsp. butter, melted
  • 1 Tbsp. sugar
  • 1 tsp. coarse salt
  • 1 cup whole milk
  • 2 eggs
  • 1? cup buttermilk
  • 2� cups cooked macaroni, preferably elbows or small shells, drained and cooled
  • Maple syrup and hot sauce for serving 
  • � cup whole wheat flour
  • 1� cups grated cheddar

Instructions:

In a large bowl, whist the dry ingredients.

In a separate bowl, whisk together the milks, eggs and butter. Add the milk mixture to the dry ingredients and stir until just combined (the batter will be slightly lumpy) . Fold in the macaroni and cheddar.

Pre-heat and lightly grease a griddle or large skillet over medium heat. Scoop batter onto the griddle to make pancakes. Cook until undersides are golden brown and slightly stiff, about 5 minutes.

Flip and cook until second side is golden brown.

Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).

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