Name: Noodle Pancakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups egg noodles; 3 eggs; 0.5 cup mozzarella cheese; 0.333 cup corn; 0.333 cup red bell pepper; 0.333 cup broccoli; 0.5 tsp kosher salt; olive oil

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Noodle Pancakes

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Ingredients

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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 Vegetables for Optimal Texture 🥦
Lightly sauté the broccoli and red bell pepper before mixing into the noodles to remove excess moisture and ensure they're tender, preventing soggy pancakes.
Chill the Noodle Mixture Before Pan-Frying 🧊
Refrigerate the combined noodle and egg mixture for at least 30 minutes to help it hold together better and achieve a crispier exterior when cooking.
Use Clarified Olive Oil for Better Crisping 🫒
Clarified olive oil has a higher smoke point than regular olive oil, allowing you to achieve golden-brown, crispy edges without burning the delicate egg binder.
Add Cheese for Extra Binding Power 🧀
Mix the mozzarella directly into the noodle mixture rather than just sprinkling on top—this helps bind everything together and creates pockets of melted cheese throughout.
Season Your Egg Mixture Generously 🧂
Add kosher salt and black pepper to the egg mixture before combining with noodles, not just to the pancakes after cooking, for deeper, more evenly distributed flavor.