Macaroni and Cheese Pancakes

Ingredients:

• 2 cups cooked macaroni and cheese, cold or at room temperature
• 110 g butter, plus extra for serving
• 1/3 tbsp. maple syrup
• 1/4 cup buffalo hot sauce
• 2.5 cups of ready-made pancake batter
• 0.5 cups grated sharp cheddar

Preparation:

1. In a small saucepan, melt 4 tablespoons (60 g) of butter over medium heat. Turn off the heat and stir in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
2. Gently fold the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon (15 g) of butter and swirl the pan to coat.
3. Fry pancakes in batches of 3, dropping about 1/3 cup of batter into the pan. Use the back of a spoon to spread the batter slightly, making sure there's enough space between each pancake so they don't touch. Sprinkle 2 tablespoons of cheddar cheese on top of each pancake, pressing the cheese into the batter with the back of a spoon. Cook until the pancakes are golden brown and have a few bubbles around the edges, about 3 minutes.
4. Flip the pancakes and cook until the cheese is completely melted and browned, about 2 minutes.
5. Carefully wipe out the pan and repeat with the remaining batter and cheddar, adding 1 tablespoon (15 g) butter to the pan between each batch.
6. Serve pancakes in stacks of 3, topped with the remaining butter and maple syrup hot sauce.