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Breakfast >  Leftovers >  Pasta >  Noodle Pancakes >

 

Noodle Pancakes

• 1 C egg noodles, cooked according to package directions (sub with leftover noodles, or prepare Homemade Egg Noodles)

• 2 eggs, lightly beaten

• 1/2 C cooked ham, diced

• 1/2 C Swiss cheese, grated

• 1/4 C all-purpose flour

• 1/4 C scallions (green onions), sliced

• 1/2 tsp. salt

• 3 TBS olive oil (sub with canola oil)

• Water

• Butter (optional)

Bring a large pot of water to a boil; add noodles and cook until softened (about four minutes). Drain. In a large bowl, mix together drained noodles, eggs, ham, cheese, flour, scallions and salt. Heat oil in a large skillet over medium-high. Pour 1/4 C spoonfuls of noodle batter onto skillet. Cook until pancakes are golden and slightly crisp on both sides, about three to four minutes each side. Serve warm with butter.

 

Noodle Pancakes are featured in the Recipes-on-a-Budget Cookbook.

 

Shenanchie's Note: Try preparing Homemade Egg Noodles for this dish instead of using the packaged variety.

 

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