Look what them Yankees gone and done!

Mac ’n’ Cheese Pancakes

kenny Shopsins pancakes

I was driving to Walmart today. I usually try to avoid it like the plague, but sometimes you’ve just gotta go Walmartin’.  Today was the day.

As I scooted over the river and through the woods to Walmart, I listened to Martha Stewart Radio.  Some hoity toity restaurateur from the Big Apple was talking about the best new eateries and some of the wacky recipes that are gaining wide acclaim.

Would you believe Macaroni and Cheese Pancakes and Chocolate Chip Cornbread are making it big among the New York crowd.  What have those damn Yankees done to the sanctity of our most revered Southern vittles.

But wait.  I sat in the car, listening to the chat about Mac N Cheese pancakes and Chocolate Chip Cornbread and detected a slight drool slipping through my lips which haven’t had a carb in over a week.    I rushed home and went right to Martha Stewart’s website to get the full scoop.  Both these dishes got rave reviews from folks who actually tested them, and someone managed to worm the recipes out of the chefs.

I got them both.

Here’s the recipe for Mac N Cheese Pancakes:

Peanut oil, for the griddle

3 cups pancake batter, like Aunt Jemima frozen batter, thawed, or homemade

1 heaping cup cooked elbow macaroni, tossed with olive oil and warmed

1 1/4 cups shredded cheddar

Maple syrup.

Clean the griddle by running an oily cloth over it. If the cloth snags, scrape to remove, then wipe down the griddle with peanut oil. Set the griddle over moderate heat. Pour a thin layer of peanut oil over the griddle. Just before you drop the batter, run cold butter across the area where you are going to cook. When it bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium-high. Cook, adjusting the heat as needed, until bubbles appear, 1 to 3 minutes. Sprinkle 1 tablespoon of warm macaroni on each pancake, then 1 tablespoon of cheddar. Using a thin metal spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Cook until golden, about 2 minutes. Serve, macaroni-side up, with butter and warm maple syrup. Makes about 12.

Chocolate Chip Cornbread, No kidding

choc. chip cornbread


  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup bittersweet or semisweet chocolate baking chips
  • 1 cup whole milk
  • 1/4 cup canola oil
  • 2 large eggs


  1. Whisk the dry ingredients together
  2. Stir in the chocolate chips
  3. whisk the wet ingredients together
  4. Add milk mixture to dry mixture, combining just to blend
  5. Pour into a greased 9 x 5 x3 inch loaf pan
  6. Bake in a preheated 375 F oven
  7. Bake about 35 minutes or until tested done.
  8. Cool in pan 10 minutes
  9. Invert onto rack to cool slightly
  10. Serve warm or at room temperature

Please let me know if you try either of these.  I think I’ll do the cornbread for my Super Bowl Party. They already know I’m crazy.

3 thoughts on “Look what them Yankees gone and done!

  1. I don’t know about the cornbread but I’m going to make the pancakes tonight. I think my grandsons will love that and it does sound good to me too. I love mac and cheese. Hope you have a wonderful weekend.

  2. Great Carolyn – will you give me your honest opinion – take a photo if you can. Would love to see them! The restaurateur from whom I got the recipe said he sometimes adds bits of sausage. That would probably be good – reminiscent of pigs in a blanket.

    Incidentally, I’m on a mission to get us all dates to the 45th reunion of the class of 64. I’m going with Conley (I kind of invited myself because I’m dying to go to that bash) – anyone in particular you want to go with?

  3. I don’t know anyone. I do good just to get to come be with you guys. If you know anyone just let me know. Thanks

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