Emily from Fuss Free Cooking who wrote the post below for her blog and is generously sharing it with us, is one of my favorite bloggers. Almost everything she puts up on her blog I love and want to try out. That might be because her cooking philosophy is a lot like mine. She is Malaysian and lives in Australia (both amazing foodie countries in my opinion) and takes some pretty mouth-watering photos. If you have a moment, do check out her blog. She just posted a Panko Crusted Grilled Cheese and Tomato Sandwich recipe which is genius and looks ridiculously yummy! Emily seems to be on a comfort food roll and I don’t want her to stop.
The recipe below caught my attention and I thought it would be a perfect one to share on our little blog. Take two things children (and adults) love – pancakes and mac & cheese and combine them! Why didn’t I think of this one? These could work very well for brunch, a birthday party or a school lunch. I cannot wait to try them out.
Mac ‘n’ Cheese Pancakes by Emily at Fuss Free Cooking
When I think of comfort food, I cannot help but to think of mac ‘n’ cheese. Oh mac ‘n’ cheese, you are so full of calories and yet I’m unable to turn you down! Under a layer of crusty burnt cheese lies the creamy and rich melted cheese and macaroni – how can one turn down such a wonderful meal?
Even though mac ‘n’ cheese is perfect as it is, every so often, I feel the need to shake things up a little. Hence the following equation:-
Mac ‘n’ Cheese + Pancake Batter = Mac ‘n’ Cheese Pancakes
The only tweak to the original recipe is that I’ve added some frozen mixed vegetables. This is mainly to add color to the pancakes and perhaps also to balance the starchiness of the pancakes. If you’re not a veggie person, finely chopped ham or bacon could compliment the pancakes too.
(tweaked slightly from “Eat Me” by Kenny Shopsin and Carolynn Carreno)
Makes about 14 3-inch round pancakes
Neutral flavoured cooking oil (i.e. canola, vegetable, peanut or sunflower oil) to grease the pan
3 cups plain/vanilla flavoured pancake batter
1 cup cooked elbow macaroni (or any small pasta), tossed with olive oil and warmed
1 1/4 cups shredded cheddar
A handful of frozen mixed vegetables, blanched in boiling hot water & drained
1. Set the pan over moderate heat. Pour a thin layer of oil in the pan.
2. When the pan is hot (not smoking hot), adjust the heat to low. Drop the batter in 2-inch circles (it’s going to expand to about a full 3-inch circle).
3. Arrange the pasta and mixed vegetables over the batter and only add the cheese when the bubbles appear on the batter.
4. Using a spatula, turn the pancakes quickly and tap gently to make the pancake uniform in thickness.
5. Cook until the cheese is melted and golden (which takes about 1-2 minutes). Repeat step 2 to 5 for the remaining batter.
6. Serve macaroni-side up with butter and warm maple syrup or ketchup.