2 Minute Noodle Corn Pancakes Food

2-MINUTE NOODLE CORN PANCAKES

Steps:

• Lightly break the noodles into a bowl, pour over boiling water to cover and allow to stand for 5 minutes, drain noodles into a colander and return to the bowl.
• Stir in the beaten eggs, flour, corn kernels, chives, parsley, flavour sachet and milk.
• Heat a non stick pan, brush with oil, and drop spoonfuls of the mixture into the pan and cook until golden, turn over and cook until set.

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

RAMEN NOODLE PANCAKES

Steps:

• Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
• Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
• Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
• Fry 2-3 minutes on each side. Repeat, using remaining oil.
• Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).

NOODLE PANCAKES

Steps:

• 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
• 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
• 3. 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).
• 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

CHEDDAR CORN PANCAKES

Steps:

• Mix together the flour, sugar, baking powder, and salt.
• Beat the eggs and 1 cup of milk together. Stir in the melted butter.
• Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
• Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
• Serve hot with syrup.

SWEET CORN PANCAKES

Steps:

• Mix all ingredients with a wire wisk. Cook on medium high heat just like a regular pancake. Cook until golden brown on both sides.

2-MINUTE NOODLES FOR TWO WITH HAM & CHEESE

Steps:

• Hard boil eggs and let sit in cold water for 5 minutes before peeling and cutting into 6-8 slices.
• Cook noodles for 2 minutes in boiling water then drain liquid and add in flavour satchets from 2 of the packets (ie one will be left-over).
• Gently mix cheese, ham and sliced egg into the noodles and serve immediately.