Ingredients
Scale
- 2 cups cooked egg noodles
- 3 eggs, whisked
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup corn (thawed if frozen)
- 1/3 cup red bell pepper, diced
- 1/3 cup broccoli, chopped (raw or cooked)
- 1/2 teaspoon kosher salt
- Olive oil (for cooking)
Instructions
-
Mix the ingredients
In a bowl, combine the cooked egg noodles, whisked eggs, shredded mozzarella, corn, bell pepper, broccoli, and salt. Stir until everything is evenly mixed. -
Heat the pan
Heat 1 tablespoon olive oil in a large sauté pan over medium heat. -
Cook the pancakes
Scoop about 1/4 cup of the noodle mixture per pancake into the pan. Flatten slightly with a spoon. Cook for about 3 minutes until golden. -
Flip and finish
Flip the pancakes and cook for another 3 minutes until crispy and cooked through. -
Repeat
Continue cooking pancakes with the remaining mixture, adding more oil if needed. -
Serve
Serve warm as a snack, side dish, or light meal.
Notes
- Use leftover noodles to make this recipe even faster.
- Add vegetables like spinach, zucchini, or grated carrot.
- Serve with ketchup, sour cream, yogurt dip, or marinara sauce.
- For extra crispiness, press the pancakes slightly flatter while cooking.
