I usually make my pancakes with whole wheat flour, but these pancakes are best with white flour. You don’t have to use this recipe for the batter, any pancake batter will work. Yum!
Adapted from a recipe from Eat Me: The Food and Philosophy of Kenny Shopsin
1 1/2 cup flour
2 TB sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cup milk
3 TB vegetable oil
1 cup shredded sharp cheddar cheese
1 cup or so cooked elbow macaroni
Cook macaroni according to package directions. In large bowl, mix together flour, sugar, baking powder and salt. In a medium bowl, whisk together eggs, milk and oil. Add to dry ingredients and whisk until just blended.
Preheat a nonstick griddle over medium-high heat, spray with cooking spray. When a drop of water sizzles on griddle, pour batter into pancakes onto griddle. When bubbles begin to form, sprinkle each pancake with 1 tablespoon grated cheese and about 1 1/2 tablespoons cooked macaroni. Flip pancake and cook for about a minute or so on other side, until golden. Serve with maple syrup.