Everyone has several foods that, if presented with an evening solo, they would make in a greedy fashion and gobble down unseen, yes?
This is my combination of guilty pleasures all put together into the one recipe. Of the many things I loved about visiting New York a few years ago was that you could find mac n’ cheese on the menu EVERYWHERE. It was wonderful! I have a hard time going past this if I see it on the menu, even though there are plenty more adventurous options that I would enjoy. I just can’t say no.
These pancakes are perfect for an at-home brunch. They’re easy to make ahead. Whizz up some cauliflower, cook the macaroni and prepare the simple batter. They could also be easily frozen for another more chaotic night when you are caught at home by yourself, and a lazy and indulgent dinner is needed.
Cauliflower mac 'n' cheese pancakes
Ingredients
- 1 ½ cups cauliflower, riced (just whizz in a food processor raw)
- 1 tsp salt
- 2 tsp baking powder
- 2 eggs
- 240ml milk
- 60g butter, melted
- 100g macaroni pasta, cooked
- 1 cup cheddar cheese, grated
- 1 spring onion, sliced
- Handful fresh parsley, chopped
Directions
- Mix riced cauliflower, baking powder and salt together.
- Whisk together eggs, milk and melted butter.
- Combine wet and dry ingredients.
- Stir through the cooked pasta and cheese.
- Heat a frying pan on medium heat and spray a thin layer of oil over the base.
- Ladle out ¼ cup of the pancake batter at a time into the frying pan. Cook on one side for approx. 3 mins or until bubbles form over the top of the pancake.
- Flip and cook for 1-2 mins on the other side.
- Serve pancakes with spring onion and parsley.
pumpkin and pear 