Pasta Pancake
Transform your leftover pasta into a golden, crispy masterpiece with this easy and delicious Pasta Pancake recipe! Combining tender strands of cooked spaghetti, creamy Parmesan cheese, and the fresh aroma of parsley, this inventive dish is bound together with eggs and a touch of flour to create a savory pancake bursting with flavor. Lightly pan-fried to perfection, each bite offers a delightful contrast of crispy edges and a soft, cheesy interior. Perfect for a quick brunch, a creative appetizer, or a simple dinner, this recipe is both resourceful and satisfying. Ready in just 25 minutes, it’s a versatile and budget-friendly way to breathe new life into your pasta night leftovers. Serve these pasta pancakes warm and finish with a sprinkle of fresh parsley or extra Parmesan for a gourmet touch!
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Recipe Information
Ingredients
- 200 grams Cooked pasta (spaghetti or any other type)
- 2 pieces Eggs
- 50 grams Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 0.5 medium Chopped onion
- 2 tablespoons All-purpose flour
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil or butter
Instructions
In a large mixing bowl, lightly beat the eggs.
Add the cooked pasta to the bowl and toss to coat the strands with the eggs.
Mix in the grated Parmesan cheese, chopped parsley, chopped onion, all-purpose flour, milk, salt, and black pepper until well combined.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil or butter.
Pour half of the mixture into the skillet and gently press it into a flat pancake shape using a spatula.
Cook for 4-5 minutes on one side, or until the bottom is golden brown and crispy.
Carefully flip the pancake using a spatula and cook the other side for another 4-5 minutes until golden and set.
Remove the pancake from the skillet and repeat the process with the remaining mixture, adding the remaining olive oil or butter as needed.
Serve the pasta pancakes warm, garnished with extra parsley or Parmesan if desired.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 722 mg | 56% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 579 mg | 12% | |
*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.
