Mac and Cheese Pancakes
This recipe piqued my interest because my kids love mac and cheese and because they like pancakes, too. Personally, I never would have thought of marrying this lunch carb and breakfast carb, but it actually works well and serves as an any-time-of-the-day megacarb.
I’m not a fan of mac and cheese, but I really liked these. While the recipe suggested serving syrup with the pancakes, I felt like adding a dollop of sour cream instead. Doing so made these little numbers taste like potato pancakes to me, and I love those.
If I’m craving potato pancakes in the future, I’ll make these mac and cheese pancakes instead because they are a LOT less work!
This recipe was adapted from Everyday with Rachel Ray. I’ve increased the amount of cheese in the recipe to give it more of a bite, but you can adjust to taste. If you are going for a potato pancake flavor, you can also add some chopped onions, too.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 cups all-purpose flour
- 1 TBS sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 1/3 c buttermilk
- 2 eggs
- 2 TBS butter melted
- 2 1/2 c cooked macaroni (1 1/4 dried)
- 2 c cheddar cheese grated
Ingredients
|
|
- In a large bowl, whisk the dry ingredients (flour through salt).
- In a separate bowl, whisk together the buttermilk, eggs and melted butter.
- Add the milk mixture to the dry ingredients and stir until just combined (the batter will be lumpy).
- Fold in the cooked macaroni and cheddar.
- Pre-heat a griddle or large skillet over medium heat and add butter to prevent pancakes from sticking. Scoop batter onto griddle and cook until undersides are golden brown and slightly stiff (about 5 minutes).
- Flip and cook until second side is golden brown (3-4 minutes).
- Repeat with remaining batter and serve warm with topping of choice (syrup, hot sauce, sour cream, etc.).
Living Life to The Fullest!
I love seeking out new experiences and finding places off the beaten path. I started Joplin MO Life in August 2013 as a way to share my discoveries with others in the Joplin community so that they can learn about the resources that exist right in their own backyards.I have worked in education and event planning, and have always loved to write. I hold a master's degree in journalism from the University of Oklahoma and a bachelor's degree in marketing from Tulane University.
