Spaghetti Pancake
Turn leftover spaghetti into a crispy, cheesy masterpiece with this Spaghetti Pancake recipe! Perfect for brunch, lunch, or an easy weeknight dinner, this creative twist on pasta combines cooked spaghetti with a savory mixture of eggs, parmesan, mozzarella, and a splash of milk for richness. Fried to golden perfection in a skillet, each pancake boasts a satisfyingly crunchy exterior and a tender, cheesy center. Ready in just 25 minutes, this versatile dish is ideal for repurposing leftovers and can be served as is, sliced into wedges, or paired with marinara sauce for dipping. Garnish with fresh parsley for an extra touch of flavor and presentation, and enjoy this fun fusion of Italian comfort food and breakfast flair!
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Ingredients
- 300 grams cooked spaghetti (plain or with sauce)
- 3 large eggs
- 50 grams parmesan cheese, grated
- 50 grams mozzarella cheese, shredded
- 60 ml milk
- 2 tablespoons all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Directions
Step 1
In a large mixing bowl, whisk together the eggs, grated parmesan, shredded mozzarella, milk, and flour until well combined and smooth.
Step 2
Season the mixture with salt and black pepper. Add the cooked spaghetti to the bowl and toss gently to coat the spaghetti evenly with the egg and cheese mixture.
Step 3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Step 4
Once the oil is hot, transfer half of the spaghetti mixture into the skillet, spreading it out evenly to form a pancake roughly 1-2 cm thick.
Step 5
Cook for 4-5 minutes, or until the bottom is golden and crispy. Carefully flip the spaghetti pancake using a wide spatula, or slide it onto a plate and flip it back into the skillet. Cook the other side for another 4-5 minutes until crispy and fully cooked.
Step 6
Remove the cooked pancake from the skillet and repeat the process with the remaining spaghetti mixture, adding the second tablespoon of olive oil as needed.
Step 7
Transfer the spaghetti pancakes to a cutting board, garnish with chopped parsley if desired, and slice into wedges.
Step 8
Serve warm on its own or with a dollop of marinara sauce for dipping.
Nutrition Facts
| Serving size | (610.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1180.0 |
| Total Fat 57.3g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 602.9mg | 0% |
| Sodium 1734.9mg | 0% |
| Total Carbohydrate 109.9g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 6.9g | |
| Protein 50.6g | 0% |
| Vitamin D 150.2IU | 0% |
| Calcium 546.9mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 508.2mg | 0% |
Source of Calories