Macaroni n Cheese Pancakes
Makes: 4 to 6 servings
Prep: 10 mins
Cook: 30 mins
- 2 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 2 1/3cups buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 2 1/2cups cooked macaroni (1 1/4 cups dried), preferably elbows, drained and cooled
- 1 1/2cups grated cheddar
- Maple syrup, for serving
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the buttermilk, eggs and butter. Add the liquid ingredients to the dry ingredients and whisk until just combined (the batter will be a bit lumpy). Using a spoon, fold in the macaroni and cheddar.
- Preheat a griddle or large nonstick skillet over medium-low heat and lightly grease. Using a 1/4-cup measure and working in batches of 4, scoop the batter onto the griddle to make pancakes. Cook until the undersides are golden-brown and bubbles start to form on the top, about 5 minutes. Flip and cook until the second side is golden-brown, 3 to 4 minutes. repeat with the remaining pancake batter. Serve with maple syrup.
Tip
- To keep the pancakes warm while you make the remaining batches, transfer them to a rack-lined baking sheet in a 200 degrees oven.