Recipe courtesy of Butch & Babe's

Mac and Cheese Pancakes (With Optional Hot Dog)

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  • Level: Intermediate
  • Total: 4 hr 5 min (includes resting time)
  • Active: 45 min
  • Yield: 8 pancakes


Pancake Batter:

Habanero Maple Syrup:


  1. Blend together the hand-grated and pre-grated Cheddars in a bowl. Set aside.
  2. 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).
  3. 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.

Pancake Batter:

  1. 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.

Habanero Maple Syrup:

  1. 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.

Cook’s Note

Use a combination of hand-grated and pre-grated Cheddar. This step is important to the texture of your pancake. Letting pancake batter sit overnight gives it a better texture. Shopsin's in NYC was our inspiration for this dish, but we like to think we have made it our own through the combination of our Habanero Maple Syrup, scallions, sliced hot dogs and Vermont cheeses. It blends our love of breakfast for dinner, my partner Kortnee Bush's lunch lady days and my husband's childhood favorite, hot dog slices in pancakes. Quesadilla crunch with mac and cheese vibes!