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
1½ cups all-purpose flour
2 Tbsp. butter, melted
1 Tbsp. sugar
1 tsp. coarse salt
1 cup whole milk
2 eggs
1⅓ cup buttermilk
2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
Maple syrup and hot sauce for serving
½ cup whole wheat flour
1½ 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).