Name: Noodle Pancakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: American

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Noodle Pancakes

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Instructions

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Instructions

Place all the ingredients (except for the olive oil) in a bowl and stir to combine.

Heat 1 tbsp of olive oil in a large saute pan over medium heat.

Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).

Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

To freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into the oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

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Tips & Tricks (5)

Pre-Cook Noodles Al Dente 🍝
Cook your egg noodles 1-2 minutes under the package time so they remain slightly firm; they'll continue cooking when pan-fried, preventing mushy pancakes.
Drain and Dry Thoroughly 💧
After draining cooked noodles, spread them on a paper towel-lined sheet and let sit for 5 minutes to remove excess moisture, ensuring crispier edges when pan-frying.
Dice Vegetables Uniformly Small 🥦
Cut broccoli, bell pepper, and corn into tiny, consistent pieces so they cook evenly throughout the pancake and distribute flavor in every bite.
Use High Smoke-Point Oil 🫒
Substitute olive oil with avocado or vegetable oil for higher heat tolerance, allowing you to achieve golden, crispy exteriors without burning the oil.
Chill Mixture Before Cooking 🧊
Refrigerate your noodle-egg-vegetable mixture for 30 minutes before forming patties; this helps them hold their shape better and cook more evenly in the pan.