Macaroni and Cheese Veggie Cakes recipe

Servings: 8 pancakes

Similar to potato pancakes, serve these as a side with meat. We use the saucer-shaped pasta here to catch the cheese and give the pancakes a nubby look. If you omit the spinach, peppers, and herbs, you can have these for breakfast, served with bacon and warm maple syrup.



1½ cups white whole wheat flour

½ cup whole wheat flour

2 teaspoons baking powder

1 teaspoon coarse salt

¼ cup minced fresh chives

2½ cups buttermilk

3 eggs

2 tablespoons butter, melted

2½ cups cooked elbow pasta (1¼ cups dried, cooked and drained)

¾ cup shredded Grueyre cheese

½ cup each grated:  Fontina and Pecorino cheeses

1½ cups baby spinach

½ cup finely chopped red bell pepper

[Click for larger image] 


Whisk together the flours, baking powder, salt, and chives. In another bowl, whisk the buttermilk with the eggs and butter. Add this to the flour mixture, stirring just to combine; fold in the pasta and cheeses; add the spinach and red pepper.

Heat a Teflon™ nonstick coated grill pan on medium. Using a 1/3 cup measure, scoop the pasta batter onto the pan. Cook until the undersides are golden brown and some bubbles form. Flip and cook until golden brown. Repeat until the batter is used up.

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