Mac & Cheese Pancakes
1½ cups all-purpose flour
½ cup whole wheat flour
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. coarse salt
1⅓ cup buttermilk
1 cup whole milk
2 Tbsp. butter, melted
2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
1½ cups grated cheddar
Maple syrup and/or sour cream
In a large bowl, whisk the dry ingredients.
In a separate bowl, whisk together the milks, eggs and butter. Add the milk mixture to the dry ingredients and stir until just combined (the batter will be slightly lumpy) . Fold in the macaroni and cheddar.
Pre-heat and lightly grease a griddle or large skillet over medium heat. Scoop batter onto the griddle to make pancakes. Cook until undersides are golden brown and slightly stiff, about 5 minutes.
Flip and cook until second side is golden brown.
Repeat with remaining batter and serve warm with syrup and/or sour cream.