I first encountered these quirky little cakes on the eclectic (and ridiculously extensive) menu at Shopsin’s in the Essex Street Market on Mahattan’s Lower East Side. I thought they were a little off-beat but I liked the idea.
- 2 tsp. baking powder
- 1 cup whole milk
- ½ cup whole wheat flour
- 1 Tbsp. sugar
- 1½ cups all-purpose flour
- 1 tsp. coarse salt
- 1⅓ cup buttermilk (*Note: the original recipe calls for 2⅓ cups buttermilk, which I felt was a little heavy. Here, I’m cutting it down with whole milk for a milder taste. But feel free to use all buttermilk and no whole milk!)
- 1½ cups grated cheddar
- Maple syrup and hot sauce for serving
- 2 eggs
- 2 Tbsp. butter, melted
- 2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
- In a large bowl, whist the dry ingredients.
- In a separate bowl, whisk together the milks, eggs and butter. Add the milk mixture to the dry ingredients and stir until just combined (the batter will be slightly lumpy) . Fold in the macaroni and cheddar.
- Pre-heat and lightly grease a griddle or large skillet over medium heat. Scoop batter onto the griddle to make pancakes. Cook until undersides are golden brown and slightly stiff, about 5 minutes.
- Flip and cook until second side is golden brown.
- Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).
Macaroni and Cheese Pancakes
4/ 5Oleh Arbuzs Corps