Pancakes With Mac N Cheese Recipes

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MAC AND CHEESE PANCAKES (WITH OPTIONAL HOT DOG)



Mac and Cheese Pancakes (With Optional Hot Dog) image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 8 pancakes

Number Of Ingredients 15

1 1/3 cups hand-grated sharp Cheddar (see Cook's Note)
1 1/3 cups pre-grated mild Cheddar
Pancake Batter, recipe follows
2 cups cooked elbow macaroni
4 hot dogs, sliced into 1/4-inch circles, optional
Nonstick cooking spray, for the pancakes
3 scallions, thinly sliced
Habanero Maple Syrup, recipe follows
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 1/2 cups buttermilk
1 habanero pepper
4 cups Vermont maple syrup

Steps:

  • Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
  • Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style).
  • Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more.
  • Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours.
  • Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper.

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

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.

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