Macaroni and Cheese Veggie Cakes recipe

Ingredients 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]

Directions

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 DuPont™ 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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