Pasta Pancake Food

CRISPY SPAGHETTI PANCAKE

Steps:

• In a large bowl, combine the eggs, scallions, nutritional yeast, salt, and pepper and whisk until smooth. Add the spaghetti and toss to coat evenly.
• Heat a small skillet over medium heat and add enough oil to evenly coat the bottom. Add half of the spaghetti mixture, press with a spatula to flatten it, and cook until the pancake is golden brown, crispy all over, and slides out of the skillet easily, about 6 minutes. Invert the pancake on a plate, add a bit more oil to the skillet, and slide the pancake back in to cook the other side, about 5 to 6 minutes more. Transfer the pancake to a cutting board and cook the second pancake.
• To serve, slice the pancakes into 6 slices each and garnish with extra scallions, if desired. Serve immediately with the marinara.

PASTA PANCAKE

Steps:

• Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
• Preheat oven to 300°F.
• Warm leftover spaghetti sauce in sml pan over low heat.
• Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
• Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
• Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
• Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
• When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.

SPAGHETTI PANCAKE

Steps:

• In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
• Add spaghetti and toss well.
• In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
• Add spaghetti mix, and sprinkle with cheese if desired.
• Cook until the bottom is lightly browned.
• Turn out onto a large plate.
• Melt remaining butter or margarine.
• Put spaghetti back into pan, uncooked side down.
• Cook until lightly browned.
• Turn out onto large plate or platter, cut into slices and serve.

PANCAKE LASAGNA FOR ONE (OR MORE)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
• Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
• Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
• Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
• Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
• Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

ITALIAN PANCAKES

Steps:

• Sift 1 cup flour into bowl.
• Make a well in the centre and drop in well beaten eggs.
• Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
• Beat until smooth then allow to stand for 1 hour.
• Grease frypan very lightly and heat.
• Pour in batter for a fairly large pancake.
• When edges are brown turn over.
• Repeat with remaining pancake batter.
• Cook mince in oil with garlic, onion and carrot.
• Add pasta sauce and cook on low for 30 minutes.
• Meanwhile in a separate saucepan melt 3 tablespoons of butter.
• Add 1/3 cup flour until bubbling.
• Add 2 cups of milk gradually, stirring continuously until thickened.
• Add cheese and set aside.
• Place pancake on plate and fill with meat sauce.
• Roll pancake up and use toothpick to hold in place.
• Repeat with remaining pancakes and mince sauce.
• Arrange on plate and spoon white sauce over pancakes.
• Serve with salad or chips or both.