Momofuku's mac 'n' cheese pancakes

The only thing better than mac 'n' cheese? Mac 'n' cheese in a pancake. This recipe from the Momofuku team is delicious as it sounds:

Prepare 1 box of pancake mix according to package directions (for a richer pancake, substitute a third of the liquid with buttermilk). Bring a small pot of salted water to a boil. Add 5 tbsp dried elbow pasta and cook until just tender, then drain (or, skip this step and use leftover mac 'n' cheese). In a small bowl, stir 2 tbsp Chili Crunch and 2 tbsp maple syrup.

Heat a small nonstick skillet over medium heat with a little oil or butter. Pour in ¼ of the batter. Immediately scatter a small handful of cooked pasta over the surface, then top with a generous layer of shredded cheddar. Cook until edges set and bubbles form, about 4 minutes. Transfer the pancake onto a plate, add another layer of cheese directly to the pan, then flip the pancake cheese-side down into the pan. Cook until the cheese forms a crispy crust, about 3 minutes more. Repeat with the remaining batter for 4 pancakes total (you'll need about 2 cups shredded cheese for all).

Flip each finished pancake onto a plate cheese-side up. Top with 4 tbsp chopped bacon, spoonfuls of Chili Crunch maple syrup, and pinches of fresh chives and serve.