2 Minute Noodle Corn Pancakes

Nutriscore Rating: 50/100

Transform your basic pantry staples into an irresistible snack with **2 Minute Noodle Corn Pancakes**, a quick and flavorful recipe perfect for busy mornings or casual appetizers! This fun twist on traditional pancakes combines **instant noodles** and sweet corn into a crispy, golden treat, with a batter enriched by **egg, milk, and all-purpose flour** for tenderness. The addition of herbs like cilantro or parsley brings a burst of freshness, while hints of **salt and black pepper** ensure every bite is perfectly seasoned. Cooked in just minutes, these pancakes are a breeze to make and are best enjoyed with a dipping sauce or light salad for a fast, satisfying meal. Ideal for using up leftover noodles, this recipe is versatile, family-friendly, and packed with flavor—all in under 20 minutes!

Recipe Information

• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

9 items

• 1 packet Instant 2-minute noodles (uncooked, any flavor)
• 0.5 cup Sweet corn (canned or fresh, drained if canned)
• 1 large Egg
• 2 tablespoons All-purpose flour
• 2 tablespoons Milk
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Oil or butter (for frying)
• 1 tablespoon Chopped fresh herbs (optional, e.g., cilantro or parsley)

📝 Instructions

8 steps

1. Boil the instant noodles in a pot of water without adding the seasoning packet. Cook for 2 minutes or until just tender, then drain and set aside to cool slightly.

2. In a medium bowl, whisk together the egg, all-purpose flour, milk, salt, and black pepper until you get a smooth batter.

3. Add the cooked noodles, sweet corn, and chopped fresh herbs (if using) to the batter. Stir until the ingredients are evenly combined.

4. Heat a non-stick frying pan over medium heat and add a small amount of oil or butter to coat the surface.

5. Scoop 2-3 tablespoons of the noodle batter into the pan for each pancake. Use the back of a spoon to flatten the mixture into a round shape.

6. Cook the pancakes for 2-3 minutes on each side or until golden brown and crisp. Adjust heat as needed to prevent burning.

7. Repeat with the remaining batter, adding more oil or butter to the pan as needed.

8. Serve the 2 Minute Noodle Corn Pancakes warm with your favorite dipping sauce or a side of salad.

Nutrition Facts

1 serving (146.8g)

Calories		422
% Daily Value*
Total Fat		24.8 g	32%
	Saturated Fat	11.3 g	57%
	Polyunsaturated Fat	0.0 g
Cholesterol		95 mg	32%
Sodium		947 mg	41%
Total Carbohydrate		41.9 g	15%
	Dietary Fiber	2.2 g	8%
	Total Sugars	3.5 g
Protein		9.8 g	20%
Vitamin D		0.7 mcg	4%
Calcium		45 mg	3%
Iron		2.2 mg	12%
Potassium		221 mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 445 cal (51.9%%)

Protein: 78 cal (9.2%%)

Carbs: 334 cal (39.0%%)