Pasta Pancake Recipes

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HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY



How To Make The Fluffiest Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

Provided by Matt Ciampa

Categories     Breakfast

Yield 8 pancakes

Number Of Ingredients 12

2 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups buttermilk
8 tablespoons unsalted butter, 1 stick, melted
2 eggs, whites and yolks seperated
1 tablespoon unsalted butter, plus more for serving
blueberry, optional
chocolate chip, optional
maple syrup, for serving

Steps:

  • In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
  • In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
  • Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
  • Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
  • Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
  • Serve the pancakes with butter and maple syrup.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams

CLASSIC PANCAKES



Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g

PASTA PANCAKE



Pasta Pancake image

Provided by dominicaperez

Time 45m

Yield 4

Number Of Ingredients 9

8 ounces angel hair or thin spaghetti, uncooked
3 eggs
1/3 cup 1% milk
3 tablespoons Parmesan cheese
1 cup diced cooked chicken breast (boneless, skinless)
3/4 cup frozen peas, thawed and drained, or Fresh peas
freshly ground black pepper
1 1/2 cup tomato sauce
4 teaspoons vegetable oil, divided

Steps:

  • Prepare pasta according to package directions, then drain. Preheat oven to 300 degrees F. Place tomato sauce in small saucepan and warm over low heat. Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta, chicken, peas and pepper and toss until blended. Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over medium heat. Toss pasta mixture again and measure out one-fourth of the mixture (about 1 cup) into the skillet. Flatten into an even layer. Cook about 1 minute, then slide spatula around to be sure pancake doesn't stick. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking. Carefully flip pancake and cook about 3 more minutes. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes. When all pancakes are done, top with tomato sauce and serve.

PASTA PANCAKES



Pasta Pancakes image

not set

Provided by BigOven Cooks

Categories     Breakfast

Time 30m

Yield 8

Number Of Ingredients 9

3 tb Parmesan cheese
8 oz Vermicelli; or angel hair
1 1/2 c Tomato sauce
1 c Cooked diced chicken breast
3/4 c Frozen peas; thawed and
4 ts Vegetable oil
1/3 c Skim milk
3 Eggs
1/4 ts Pepper

Steps:

  • Preheat oven to 300F. Prepare pasta according to package directions; drain. Place tomato sauce in small saucepan and warm over low heat. Beat eggs, milk, and Parmesan cheese in large mixing bowl. Add pasta, chicken, peas, and pepper; toss until blended. Pour 2 teaspoons of the oil into a large nonstick skillet; place over medium heat. Toss pasta mixture again and measure out about 1/2 cup of the mixture into the skillet for each pancake. (Prepare 4 at a time). Flatten mixture into an even layer. Cook about 1 minute, then slide a spatula under each pancake to prevent sticking. Continue cooking 3 more minutes, and then flip pancakes and cook 3 more minutes, shaking the pan occasionally to prevent sticking. Slide pancakes onto baking sheet and keep warm in oven while preparing remaining pancakes. Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture. When all 8 pamcakes are done, top with tomato sauce and serve. Preparation time: 20 minutes Cooking time: 15 minutes Yield: 8 pancakes Per serving: Calories: 220 Carbohydrate: 28 g Protein: 13 g Fat: 6 g Saturated fat: 1 g Sodium: 475 mg Fiber: 2 g Serving size: 1 pancake Exchanges per serving: 2 starch 1 lean meat Carbohydrate choices: 2 from MARCH / APRIL 1998 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK on Jun 12, 1998, converted by MM_Buster v2.0l.

Nutrition Facts : Calories 234 calories, Fat 11.6168448621611 g, Carbohydrate 19.05530109375 g, Cholesterol 397.485675 mg, Fiber 4.8321328125 g, Protein 16.96015453125 g, SaturatedFat 3.22273788335285 g, ServingSize 1 1 Serving (466g), Sodium 1835.807221875 mg, Sugar 14.22316828125 g, TransFat 1.77029426674344 g

PASTA PANCAKE



Pasta Pancake image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 9

8 oz Angel Hair; uncooked, OR
3 Eggs
3/4 c Frozen peas; thawed
1/3 c 1% milk
3 tb Parmesan cheese
1 c Boneless skinless chicken
4 ts Vegetable oil; divided
1 1/2 c Tomato sauce
Black Pepper freshly ground

Steps:

  • 1. Prepare pasta according to package directions; drain. 2. Preheat oven to 300 degrees F. 3. Place tomato sauce in small saucepan and warm over low heat. 4. Beat eggs, milk and Parmesan cheese in a large mixing bowl. 5. Add pasta, chicken, peas and pepper and toss until blended. 6. Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over medium heat. 7. Toss pasta mixture again and measure out one-fourth of the mixture (about 1 cup) into the skillet. Flatten into an even layer. Cook about 1 minute, then slide spatula around to be sure pancake doesnt stick. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or twice to prevent sticking. 8. Carefully flip pancake and cook about 3 more minutes. 9. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining pancakes. 10. When all four pancakes are done, top with tomato sauce and serve. Posted to recipelu-digest Volume 01 Number 666 by RecipeLu on Feb 01, 1998

Nutrition Facts : Calories 762 calories, Fat 40.4935134375 g, Carbohydrate 37.551405625 g, Cholesterol 1626.48125 mg, Fiber 9.6535 g, Protein 68.096090625 g, SaturatedFat 12.42742234375 g, ServingSize 1 1 Serving (963g), Sodium 3956.02396875 mg, Sugar 27.897905625 g, TransFat 6.98404046875001 g

PASTA PANCAKE



Pasta Pancake image

If you want a really special way to use a fairly small amt of leftover spaghetti sauce, make another meal of it & combine it w/some veggies too ... then this adult & kid pleaser dish is a standout choice & is sure to convince everyone you're a genius! Recipe Source: Nat'l Pasta Assn, altho I've amended it slightly.

Provided by twissis

Categories     One Dish Meal

Time 40m

Yield 4 Pancakes, 4 serving(s)

Number Of Ingredients 7

8 ounces thin spaghetti (or angel hair)
3 eggs
1/3 cup 1% low-fat milk
4 tablespoons parmesan cheese
1/2 cup frozen peas (thawed & drained, Don't use canned)
1/2 cup corn (canned or frozen, drained)
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 395.1, Fat 13.8, SaturatedFat 3.3, Cholesterol 164, Sodium 166.1, Carbohydrate 47.6, Fiber 1.3, Sugar 3, Protein 20.3

CRISP PASTA PANCAKE WITH SPICY PEPPER RELISH



Crisp Pasta Pancake with Spicy Pepper Relish image

14

Categories     Cake     Low-Fat     Side Dish     Pasta     Vegetarian     Hot and Spicy

Time 1h

Yield 8

Number Of Ingredients 16

sweet red bell peppers
sweet yellow bell peppers
serrano chiles
sugar
white vinegar
pasta, capellini
sesame oil
vegetable oil
sweet red bell peppers
sweet yellow bell peppers
serrano chiles
sugar
white vinegar
pasta, capellini
sesame oil
vegetable oil

Steps:

  • Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes. Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat. Heat a 12-inch pizza pan in a 500 F oven until hot, about 5 minutes. Without turning off oven, remove pizza pan. Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes). Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges.

Nutrition Facts :

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