3/4 cup whole-wheat flour (100 percent whole-wheat)
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 tsp nutmeg (optional)
How to make Macaroni Cheese Pancake:
In a large mixing bowl, stir together the cheese, eggs, butter, and milk.
Add the flour, baking powder, sugar, and salt, and blend lightly (don’t beat—it will make your pancakes tough) until just mixed together. This batter will keep in the fridge for up to 3 days.
Grease a skillet or griddle with a bit of butter or cooking spray and put over medium heat.
Add a large scoop of batter to the pan and use the back of a spoon or spatula to spread it out evenly. The pancake is ready to flip when you begin to see small air bubbles form in the raw batter facing you, about 3 to 4 minutes.
Flip and cook for another minute or 2.
Eat immediately, or keep warm in a 225°F oven while you finish the rest of the pancakes.
Serves 4 (about 3 4-inch pancakes per person)
Per serving: 290 calories, 15 g protein, 24 g carbohydrates (3 g fiber; 5 g sugar), 16 g fat (9 g saturated)