Mac & Cheese Pancakes

(Steve Cruz)

Chef Cruz puts a twist on two classic American comforts with the Mac & Cheese Pancake.  Each bite melds fluffy pancake with cheesy goodness, adding a delicate drizzle of Vermont maple syrup on top.  Make it to satisfy a pesky hunger craving any time of day, or to switch up your everyday breakfast routine.

Cook Time:

Prep Time:

Total Time:

Servings: 12

Ingredients:

1 pound butter

1 cup all purpose flour

1/2 gallon milk

1 pint mild cheddar cheese

1 pint sharp cheddar cheese

1 pint gouda cheese

1 pint Parmesan cheese

1 tablespoon salt

1 tablespoon white pepper

1 tablespoon ground nutmeg

1 1/2 cup all purpose flour

3 1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

1 1/4 cup milk

1 Egg

3 tablespoon melted butter

2 quart macaroni pasta

1 quart macaroni sauce

1 quart Mac & Cheese Sauce

Preparation:

Place butter in saucepan until melted then add flour and cook until blonde light brown color.

Add milk and whisk until all lumps are smooth.

Cook for about 5-8 minutes. For the ideal consistency, it should coat the back of a wooden spoon.

Add cheese one pint at a time.

Use whisk to smooth out the lumps.

Combine all ingredients in mixing bowl and mix with whisk until all lumps are smooth.

Mix cheese sauce, and macaroni together in separate mixing bowl.

Spray muffin mold (use 2 1/2 inch molds) with cooking spray and place 1 teaspoon of pancake batter on the bottom of the mold.

Then add 2 tablespoons of macaroni mixture on top

Finish off with 1 teaspoon of pancake batter and sprinkle with cheddar cheese on top.

Bake at 325 degrees for 20-25 minutes. Makes 24 and serves 12 (2 per person).