The best delicious Pasta Pancake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pasta Pancake recipe today!
Hello my friends, this Pasta Pancake recipe will not disappoint, I promise! Made with simple ingredients, our Pasta Pancake is amazingly delicious, and addictive, everyone will be asking for more Pasta Pancake.
What Makes This Pasta Pancake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pasta Pancake.
Ready to make this Pasta Pancake Recipe? Let’s do it!
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8 oz Angel Hair, uncooked
-OR Thin Spaghetti
3 Eggs
1/3 c 1% milk
3 tb Parmesan cheese
1 c Diced cooked chicken breast
-(boneless, skinless)
3/4 c Frozen peas
– thawed and drained, or
3/4 c -Fresh peas
Freshly ground black pepper
1 1/2 c Tomato sauce
4 ts Vegetable oil; divided
Prepare pasta according to package directions; drain.
Preheat oven to 300 degrees F. Place tomato sauce in small saucepan
and warm over low heat.
Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta,
chicken, peas and pepper and toss until blended.
Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place
over medium heat. Toss pasta mixture again and measure out one-fourth
of the mixture (about 1 cup) into the skillet. Flatten into an even
layer. Cook about 1 minute, then slide spatula around to be sure
pancake doesn’t stick. Continue cooking for about 3 minutes until the
underside is brown, shaking the pan once or twice to prevent
sticking. Carefully flip pancake and cook about 3 more minutes.
Slide pancake onto a baking sheet and keep warm in the oven while
preparing the remaining pancakes.
When all four pancakes are done, top with tomato sauce and serve.
Serves 4 kids
Each serving provides: 434 Calories; 25.7 g Protein; 56.1 g
Carbohydrate; 11.8 g Fat; 169 mg Cholesterol; 100 mg Sodium. Calories
from Fat: 24%
Yields
4 Servings
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