Leftover macaroni and cheese just found a new home in sweet-and-savory pancakes. Make them for breakfast or dinner, and remember the addictive sweet heat of the hot sauce-maple syrup — it’s also great on waffles and fried chicken.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings (12 pancakes) |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, plus more for serving
- 1/3 cup pure maple syrup
- 1/4 cup buffalo-style hot sauce, such as Frank’s Red Hot
- Kosher salt
- 2 cups prepared macaroni and cheese, cold or at room temperature
- 2 1/2 cups prepared pancake batter
- 1 1/2 cups shredded sharp Cheddar
Instructions
- Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
- Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
- Scoop 3 pancakes into the pan, about 1/3 cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
- Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
- Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1111 |
| Total Fat | 59 g |
| Saturated Fat | 34 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 31 g |
| Cholesterol | 176 mg |
| Sodium | 1215 mg |
Reviews
I made these for my fiancé and I for breakfast. She was a little skeptical. We were both very surprised at how good they were and the syrup was amazing! Do yourself a favor and make these ASAP! So good! Wow!
I decided to give this a try because they have a recipe like this in Mom’s kitchen and bar in New Jersey. I won’t be traveling there anytime soon and I really wanted to give this a try. It’s delicious and everyone in my family liked it, including my 11 year old. I used tapatío because the restaurant uses Cholula. I also made a quick cheddar cheese sauce and topped with the cheese sauce and spicy syrup.
Great! The snobs that poorly reviewed this don’t know what they’re talking about. Anyone that won’t try a food based on a photo needs their head examined.
I’m with you Renee