MAC AND CHEESE PANCAKES (WITH OPTIONAL HOT DOG)

Mac and Cheese Pancakes (With Optional Hot Dog) image

Provided by Food Network

Time 4h5m

Yield 8 pancakes

Number Of Ingredients 15

1 1/3 cups hand-grated sharp Cheddar (see Cook's Note)
1 1/3 cups pre-grated mild Cheddar
Pancake Batter, recipe follows
2 cups cooked elbow macaroni
4 hot dogs, sliced into 1/4-inch circles, optional
Nonstick cooking spray, for the pancakes
3 scallions, thinly sliced
Habanero Maple Syrup, recipe follows
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 1/2 cups buttermilk
1 habanero pepper
4 cups Vermont maple syrup

Steps:

Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
Preheat griddle to medium heat. Ladle 4 pancakes on the griddle at a time; do not overcrowd. Add 1/4 cup macaroni to each pancake, followed by 1/2 hot dog per pancake, if using, followed by 1/3 cup Cheddar per pancake. When you notice the edges bubbling vigorously, spray the entire pancake and griddle with nonstick spray, then flip the pancakes. Press down on the pancakes with a great deal of force (think panini style).
Cook until the cheese is lightly browned, about 3 minutes. Remove from the griddle, sprinkle with scallions and serve with warm Habanero Syrup. Repeat to make 4 more.
Mix flour, baking soda, salt, eggs and buttermilk in a bowl until just combined; your batter should look lightly lumpy but combined. Set aside for at least 2 hours.
Slice habanero in half and place in a saucepan with maple syrup. Bring up to a full boil and turn off right away to avoid boil-over. Let stand for 3 hours. Strain out pepper.