Macaroni and Cheese Pancakes

Votes: 4

Time: 30 min.
Complexity: easily
Quantity: 12 pancakes

The popular American dish, Mac 'n' Cheese—macaroni and cheese sauce—is delicious when freshly made. But the next day, leftovers are less appetizing. However, you can make a filling and delicious breakfast out of them in the form of pancakes. Mix up your usual pancake or fritter batter and fold in the pasta mixture. Fry in a skillet, sprinkling with extra cheese. The pancakes are incredibly cheesy and pleasantly gooey. They pair perfectly with a sweet and tangy sauce made from maple syrup, butter, and hot sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups cooked macaroni and cheese, cold or at room temperature
110 g butter, plus extra for serving
1/3 tbsp. maple syrup
1/4 cup buffalo hot sauce
2.5 cups of ready-made pancake batter
0.5 cups grated sharp cheddar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pancake mix, cheddar cheese, pasta

Cooking the dish according to the recipe:

In a small saucepan, melt 4 tablespoons (60 g) of butter over medium heat. Turn off the heat and stir in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
Gently fold the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon (15 g) of butter and swirl the pan to coat.

Fry pancakes in batches of 3, dropping about 1/3 cup of batter into the pan. Use the back of a spoon to spread the batter slightly, making sure there's enough space between each pancake so they don't touch. Sprinkle 2 tablespoons of cheddar cheese on top of each pancake, pressing the cheese into the batter with the back of a spoon. Cook until the pancakes are golden brown and have a few bubbles around the edges, about 3 minutes.
Flip the pancakes and cook until the cheese is completely melted and browned, about 2 minutes.
Carefully wipe out the pan and repeat with the remaining batter and cheddar, adding 1 tablespoon (15 g) butter to the pan between each batch.
Serve pancakes in stacks of 3, topped with the remaining butter and maple syrup hot sauce.

Categories:

recipe / Breakfast / Bakery / Draniki and pancakes with savory filling / / American cuisine

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