Dana is here visiting, and today we made breakfast. Kind of hungover, greasy, unhealthy breakfast. Macaroni and cheese pancakes. (Yes, really). The NY Times Magazine had an article a while back about Kenny Shopsin's breakfast place in NYC, where he serves such things. Read the menu, it's beautiful. However, those of us who are gluten-free can't go there, he doesn't appreciate anyone asking to have things special made. Oh well. We had macaroni and cheese last night, and of course had a little leftover. We grated some more cheese, and whipped up some pancake batter (we decided on cornmeal pancakes instead of regular ones, which we thought was a great choice) and made some macaroni and cheese pancakes. They were surprisingly, really, really good. Dana ate hers with BBQ sauce, I ate mine plain, but if my stomach hadn't hurt so much I might have tried them with honey or syrup.
Macaroni and Cheese Pancakes
Pancake recipe previously posted here.
1 c cornmeal
1 T honey
1 t Kosher salt
3/4 c boiling water
2 t baking powder
1/2 c milk
2 T oil
1/2 c flour mix
1/4 t xanthan gum
1 c cooked gluten free macaroni
1/2 c shredded cheese
Combine cornmeal, honey and salt in a bowl. Pour over the water, stir, and cover. Let sit for 10 minutes. Add the baking powder, milk, oil, flour mix, and xanthan gum and stir to combine. Heat up your griddle or cast iron pan with a tiny bit of oil, until when you drop a drop of water onto the pan it sizzles. Spoon batter onto hot pan, and when one side is done (bubbles have risen to the surface and popped, cake moves easily when pushed with a spatula), sprinkle some macaroni evenly over the uncooked side, then top with cheese. Carefully flip over, press down with the back of the spatula and let cook a few minutes until crispy on the bottom. Repeat with the rest of the batter.
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