Macaroni And Cheese Pancakes Recipes

MAC AND CHEESE PANCAKES RECIPE

Mac and cheese pancakes recipe image

Macaroni cheese pancakes combine two of our favourite classic American recipes! It sounds like it shouldn't work, but trust us - it does! Give

Provided by Holly Boultwood

Categories Breakfast, Dinner, Lunch

Time 20m

Yield Makes: 4

Number Of Ingredients 8

Ingredients

60g self-raising flour
175g milk
1 egg
Pinch of salt
200g macaroni
200g grated Cheddar
1 tsp mustard
Oil or butter, to fry

Steps:

Cook your pasta, according to packet instructions and leave to cool.
Prepare your batter by measuring out the flour in a bowl and add the salt.
In a separate bowl whisk together the milk and egg then add to the bowl of flour. Whisk to remove any lumps then add the mustard and a handful of cheese. Stir to combine.
Heat a little oil or butter in a medium-sized frying pan. Add a generous ladle of batter to the pan, swirl to spread and allow to cook on one side.
Before turning your pancake, drop a handful of cooked pasta onto the uncooked batter then cover with a handful of cheese. Carefully turn your pancake so the batter cooks and the cheese gets nice and crispy. Serve straight from the pan, crispy side up.

Nutrition Facts : @context https

MACARONI AND CHEESE PANCAKES

Macaroni and Cheese Pancakes image

Provided by Wanna Make This?

Categories main-dish

Time 30m

Yield 8 pancakes (4 servings)

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
1/4 teaspoon ground cayenne
1 1/4 cups buttermilk, at room temperature
1 large egg, at room temperature
4 tablespoons unsalted butter, melted and cooled, plus 2 tablespoons unmelted
1 1/2 cups cooked elbow macaroni
1 cup shredded yellow Cheddar
1 cup pure maple syrup
2 tablespoons chopped chives

Steps:

For the pancakes, whisk together the flour, sugar, baking powder, salt, mustard powder, paprika and cayenne in a large bowl. Whisk in the buttermilk and egg until just smooth. Stir in 3 tablespoons of the melted butter. Toss the macaroni with the remaining 1 tablespoon melted butter in a small bowl. Season with salt. Sprinkle with the Cheddar; toss to combine. Stir the macaroni mixture into the pancake batter.
Heat a griddle or large skillet over medium heat. Melt the remaining 2 tablespoons butter on the griddle. Scoop the batter with a 1/2 cup measuring cup and add as many pancakes as will fit without crowding. Cook until the bottoms are golden brown, 2 to 3 minutes. Flip and cook to brown the other side, about 1 minute more.
Once all the pancakes are done, warm the syrup in a small saucepan. Serve the pancakes with the syrup and a sprinkling of chives.

MACARONI AND CORN PANCAKES

Macaroni and Corn Pancakes image

These little pancakes can be filled with whatever veg you want. I keep meaning to try them as mac and cheese cakes but never get round to it, if you try it let me know how it is.

Provided by PinkCherryBlossom

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 corn on the cob
60 g butter
115 g bell peppers, deseeded and diced
285 g short cut macaroni
150 ml double cream
25 g flour
4 egg yolks
4 tablespoons olive oil

Steps:

Cook the corn cobs in boiling water for about 8 minutes Drain and rinse under cold water. Remove the kernels with a knife and leave to dry.
Melt half of the butter in a pan and cook the peppers over a low heat for 5 minutes Drain and set aside.
Cook the macaroni in boiling water for 12 minutes until al dente. Drain and cool in cold water.
Beat the egg, cream, flour and a pinch of salt in a bowl. Add the peppers and corn and stir well.
Shake any water off the pasta and stir into the batter.
Heat the remaining butter and drop spoonfuls of the mixture into the hot pan pressing down into a pancake shape. turn over once the bottom is golden and drain on kitchen paper.
Serve hot.

Nutrition Facts : Calories 761.6, Fat 45.5, SaturatedFat 20.1, Cholesterol 273.3, Sodium 115.7, Carbohydrate 75.6, Fiber 4.7, Sugar 4.5, Protein 15.6

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