Butternut noodle pancake

Butternut noodle pancake

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

Spicy, warming and light all-in-one pancakes served with maple syrup, pecans and a dollop of yoghurt – what’s not to like?

Ingredients

Quantity Ingredient
150g vermicelli rice noodles, cooked according to the packet instructions
150g store-bought butternut spaghetti
4 medium eggs, whisked
1/2 teaspoon cinnamon
or 1/2 teaspoon mixed spice
100g self-raising flour
50ml double cream or yoghurt
1 tablespoon caster sugar
30g butter
yoghurt, to serve
pecans, to serve
maple syrup, to serve

Method

  1. In a bowl, combine the vermicelli noodles, butternut spaghetti, eggs, cinnamon, flour, cream and sugar. Set aside for 30 minutes.
  2. Add the butter to a 20 cm frying pan and heat for a few minutes. Then add 1 ladle of the noodle pancake mixture. Cook over a moderate heat for 2–2 1/2 minutes until golden brown on the underside. Flip over and cook for a further 2–2 1/2 minutes until set and cooked through. Repeat until you have 6 pancakes. Serve topped with a dollop of yoghurt, pecans and maple syrup.
Tags:
Asian
student
noodles
bowl food
easy
quick
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