Pasta Pancake

Recipe by twissis
READY IN: 40mins
SERVES: 4
YIELD: 4 Pancakes
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces thin spaghetti (or angel hair)
  • 13
  • 4
    tablespoons parmesan cheese
  • 12
    cup frozen peas (thawed & drained, Don't use canned)
  • 12
    cup corn (canned or frozen, drained)
  • 2
    tablespoons vegetable oil
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DIRECTIONS

  • Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
  • Preheat oven to 300°F.
  • Warm leftover spaghetti sauce in sml pan over low heat.
  • Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
  • Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
  • Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
  • Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
  • When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.
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