Recipe 10: Macaroni and Cheese PancakesPosted: February 24, 2012
As I mentioned in my last post, this week is apparently National Pancake Week. Who knew? Well, what better way to celebrate than trying a new pancake recipe? But since this is Weekly Mac, of course I have to offer something that somehow combines pancakes and macaroni and cheese.
This inspiration wasn’t just some harebrained idea of mine – it was someone else’s harebrained idea, thank you very much. To be fair, I was curious if there existed a macaroni and cheese recipe that was breakfast appropriate (there is – more than one, actually), and in my browsing I found this recipe.
The author says it’s perfect hangover food given its density and combination of two classic American comfort foods. Well, I certainly wouldn’t know anything about that (*cough*), but the theory behind it is a fair one. Sure, combining two good foods can result in some scary results – but it can also result in mind-blowingly amazing hybrids that come to more than the sum of their parts. There was no way to discover which this would be without trying it.
Macaroni and Cheese Pancakes (from Hey, That Tastes Good!)
- 1 c cornmeal
- 1 T honey
- 1 t Kosher salt
- 3/4 c boiling water
- 2 t baking powder
- 1/2 milk
- 2 T oil
- 1/2 flour (I used Pamela’s)
- 1/4 t xanthan gum (if you use normal flour, you probably don’t need this; it’s good for gluten-free flours)
- 1 c cooked macaroni (I used leftovers from my last recipe)
- 1/2 c shredded cheese (I used colby jack since we had a lot)
Combine cornmeal, honey and salt in a bowl. Pour over the water, stir, and cover. Let sit for 10 minutes. Add the baking powder, milk, oil, flour mix, and xanthan gum and stir to combine. Heat up your griddle or cast iron pan with a tiny bit of oil, until when you drop a drop of water onto the pan it sizzles. Spoon batter onto hot pan, and when one side is done (bubbles have risen to the surface and popped, cake moves easily when pushed with a spatula), sprinkle some macaroni evenly over the uncooked side, then top with cheese. Carefully flip over, press down with the back of the spatula and let cook a few minutes until crispy on the bottom. Repeat with the rest of the batter.
This was not a harmless hybrid like a mule or a labradoodle. This was an epicurean abomination.
This was indeed rather heavy from the cornmeal alone. The macaroni and cheese were barely noticeable additions – and I used more cheese than called for. I thought mine was too salty, which is funny since there really isn’t much salt in there at all. It was dry and unpleasant. The website recommended adding barbecue sauce, and while I initially thought that sounded batty, it actually tasted better that way – though still not at all to my taste. Loverman added both barbecue sauce and hot sauce and thought it was thoroughly “OK.” I couldn’t even finish mine and ended up eating a bowl of cereal for dinner. Classy, I know, but we can’t win ’em all. Here’s to a better recipe next time around.