Mac And Cheese Pancakes Are The Best Food For Breakfast, Lunch, And Dinner — RECIPE
Before you start claiming I’ve gone too far this time with food hybrids, I dare you to try this recipe for mac and cheese pancakes. If you use boxed mac and cheese like I did, then it’s a super simple recipe. Plus, think about it, who doesn’t love breakfast for dinner, who doesn’t love mac and cheese, and who doesn't love pancakes? It’s not like we are making pancake-flavored mac and cheese. Basically, this recipe just uses a little flour and egg to keep the mac and cheese together in a pancake shape. By the time you are finished, it’s more a fried sheet of mac and cheese rather than an actual “pancake.” OK, I’ll stop describing them now for the sake of you getting weirded out. Go ahead and give ’em a shot, you’ll thank me.
I had attempted to make mac and cheese latkes for Hanukkah, and the result was, well, these bad boys. A bit frustrated, I realized a latke loosely translates to potato pancake, so I'm not too far off. If you’d prefer your "pancakes" to be a bit crispier a la latke, and less fluffy like these pancakes, skip adding the milk (when following the boxed mac and cheese instructions), and add only three tablespoons of butter instead of four. Personally, I love pancakes, so this was a win-win for me.
The only tricky part of this recipe is attempting to flip your pancakes. The key to making sure they are ready to flip is waiting until the sides of the pancake bubble slightly and the top looks as though it’s covered with a cheese film (yum), and then wait another two minutes or so. They’re very difficult to overcook, and pretty easy to undercook, so following those instructions is a must.
- 1 box mac and cheese
- 4 tbsp. butter
- 1/4 cup milk
- 2 eggs
- 3 heaping tbsp. flour
- Sour cream
- Make mac and cheese according to the box's instructions.
- Add in flour and eggs. Stir to combine.
- Over medium heat in a medium skillet, pour in enough olive oil to cover three quarters of the bottom of the pan.
- Once the oil is hot (it'll start bubbling), add roughly 1/4 cup of mac and cheese to the pan (for measurements, imagine enough to cover the bottom of a measuring cup). Let sit for four to six minutes, flip, and let it sit another four minutes. Repeat until all the mixture is gone.
- Serve with sour cream and chives. Enjoy!
For more super cool food ideas, check outBustle on YouTube.
Images & Recipe: Public Lives, Secret Recipes