Mac ’n’ Cheese 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
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
- 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
- Whisk the dry ingredients together
- Stir in the chocolate chips
- whisk the wet ingredients together
- Add milk mixture to dry mixture, combining just to blend
- Pour into a greased 9 x 5 x3 inch loaf pan
- Bake in a preheated 375 F oven
- Bake about 35 minutes or until tested done.
- Cool in pan 10 minutes
- Invert onto rack to cool slightly
- 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.