Sooo, ya, I did make some Mac and Cheese Pancakes. But first, a backstory…
It all started a few months ago when my husband was in NYC for a business trip. He randomly stumbled across a restaurant called Shopsin’s, the type of place that you can get kicked out of for not following the rules. Luckily, he did not get kicked out and got to enjoy some very delicious Mac and Cheese Pancakes, along with a very unique dining experience. First of all, if you look at the menu, there’s like hundreds of options. I would get kicked out just by taking too long to order. Second of all, there are so many interesting choices to eat, tons of soups, pancakes, sandwiches – everything. These, along with lots of rules: No more than 4 people in a group, you can’t substitute, no cell phones, one meal per person. If I had an awesome restaurant, I’d make up a bunch of rules too.
We were able to find a copy of the cookbook he wrote and I highly recommend it. With all the hype & funny quirks surrounding the restaurant, the bottom line is he has really good recipes, complimented by very funny writing. I plan on reading it cover to cover – but for now, I just skipped to the Mac and Cheese Pancake recipe so I could share it with you guys… And they are sooo good. One could probably assume that, just based on the components in the name, but they are like really, really good. He uses Aunt Jemima frozen pancake mix, but since I had all the ingredients for pancakes, I just made my own (Sometimes I make things from scratch because I’m too lazy to go to the store, ironic?). There is a specific technique to this too – you have to drop the pancake batter, then drop already cooked pasta on top, then sprinkle it with cheese, and then flip it over. By doing this, it makes the outside layer of cheese all crusty (like the edges of a grilled cheese sandwich), but the inside, underneath the crusty layer, is like gooey mac and cheese – but in a pancake. I mean…
- 1 cup All-purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Egg
- 1-1/2 cups Buttermilk
- 2 Tablespoons Unsalted Butter, melted & slightly cooled
- Butter or Vegetable Oil, for cooking
- About 1 cup Cooked Elbow Pasta
- About 1 cup Shredded Cheddar Cheese (or blend)
- Hot Sauce, for serving
- Good-Quality Maple Syrup, for serving
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, buttermilk and butter until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there can be small lumps in the batter).
- Preheat a large skillet or griddle to medium-high heat (like a 6 or 7 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle - if they bounce off, it's heated up). Coat the pan with about a teaspoon of either butter or oil.
- Scoop out about ¼ cup portions of the batter onto the hot griddle. Sprinkle some of the cooked macaroni onto each pancake. Then sprinkle with about a Tablespoon of shredded cheese. Cook until bubbles form & start to pop on the surface. Flip the pancakes over and continue to cook the other side for about another minute, or until cooked & light golden brown. Once they're cooked through, remove pancakes from the griddle in one quick motion (or the cheese folds up).
- Repeat this process with the remaining batter. Place any cooked pancakes in the oven at about 200 degrees F while you cook the rest. Serve with hot sauce and good-quality maple syrup.