Description
Classic buttermilk pancakes, with the addition of macaroni and cheese. Perfect for breakfast, lunch or dinner!
Ingredients
- 1 cup All-purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 whole Egg
- 1-½ cup Buttermilk
- 2 Tablespoons Unsalted Butter, Melted And Slightly Cooled
- 1 cup Cooked Elbow Pasta
- 1 cup Shredded Cheddar Cheese (or Cheese Blend)
- Butter Or Vegetable Oil For The Griddle
- Hot Sauce, To Serve
- Good-Quality Maple Syrup, To Serve
Preparation
Preheat oven to 200ºF.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, buttermilk and butter until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there can be small lumps in the batter).
Preheat a large skillet or griddle to medium-high heat (heat level of roughly 6 or 7 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle—if they bounce off, it’s heated up), coat the pan with about a teaspoon of either butter or oil.
Scoop out about 1/4 cup portions of the batter onto the hot griddle. Sprinkle some of the cooked macaroni onto each pancake. Then sprinkle with about a tablespoon of shredded cheese. Cook until bubbles form and start to pop on the surface. Flip the pancakes and continue to cook the other side for another minute, or until cooked and light golden brown. Once they’re cooked through, remove pancakes from the griddle in one quick motion (or the cheese folds up) and place on a baking sheet.
Place the tray of cooked pancakes in the oven at 200 F while you cook the rest. Repeat this process with the remaining batter. Serve with hot sauce and good-quality maple syrup.
Notes:
– Makes 8-10 pancakes, depending on size.
– Adapted from Eat Me: The Food and Philosophy of Kenny Shopsin.
