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Pasta Pancake

*Rich in Calcium- for strong bones and teeth
*Makes 5 servings

160 g Salad Macaroni Pasta, cooked
2 pc (150 g) eggs, beaten
1/3 c (85 g) evaporated milk
2 1/2 tbsp (21.25 g) all-purpose flour
3 1/2 tbsp (28 g) grated Parmesan cheese
100 g chicken breast, cooked with dash of salt, then diced
1/2 c (86 g) cooked/frozen green peas
1 pouch (250 g) Sweet Style Spaghetti Sauce
1/3 c (38 g) coarsely grated quickmelt cheese


1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 

2.  Heat 6” skillet or non stick pan with 2 tbsp oil. Measure 1 cup of macaroni mixture into the skillet, flatten into an even layer. Cook for 2 minutes. Flip to cook other side. 

3.  While still on the pan, spread top with 1/4 cup of Sweet Style Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture. 


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