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Food on Fridays with Ann
I made a little too much gluten-free spaghetti the other day. Even after heating up leftovers, I still have a portion to work with.
That’s when I remembered the spaghetti pancake.
I’ll be making one for lunch tomorrow. In the meantime, here’s the recipe:
BASIC SPAGHETTI PANCAKE
- 3 cups cooked spaghetti
- 4 eggs, beaten
- salt and pepper (to taste)
- butter or oil for frying
- Add-in ideas (experiment with combo that suits you): chopped fresh herbs, diced tomatoes, prosciutto or bacon, cheese, small diced vegetables such as zucchini (dice very small so it will cook through or saute slightly in a separate pan), minced onion or garlic.
Beat the eggs. Add the cooked spaghetti to the eggs (or add eggs to the spaghetti) and mix until coated. Mix in the salt and pepper and any add-ins. Heat the oil or butter in a large frying pan (it should be well oiled). Pour the noodle mixture into the pan and allow to set on the bottom. Run spatula around the side of the pancake, to prevent sticking. Peer under the bottom until the pancake begins to brown. Turn over by sliding it onto a plate and putting the fry pan on top and flipping over. Cook until slightly brown on both sides and the center has firmed. Turn out onto a plate and cut into wedges.
This is another one of those foolproof recipes that frees me to be creative with little risk of failure. Recipe originally found at Tea and Cookies.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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