Macaroni and Cheese Pancakes

Ingredients

• 1½ cups all-purpose flour 
• ½ cup whole wheat flour 
• 1 Tbsp. sugar 
• 2 tsp. baking powder 
• 1 tsp. coarse salt 
• 1⅓ cup buttermilk (*Note: the original recipe calls for 2⅓ cups buttermilk, which I felt was a little heavy. Here, I’m cutting it down with whole milk for a milder taste. But feel free to use all buttermilk and no whole milk!) 
• 1 cup whole milk 
• 2 eggs 
• 2 Tbsp. butter, melted 
• 2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled 
• 1½ cups grated cheddar 
• Maple syrup and hot sauce for serving 

Directions

1. In a large bowl, whist the dry ingredients.
2. 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.
3. 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.
4. Flip and cook until second side is golden brown.
5. Repeat with remaining batter and serve warm with syrup and hot sauce (if desired).