Noodle Pancakes With Caraway
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Fine Egg Noodles (very)1 large
Egg (beaten lightly)3 tsp
Caraway Seeds1 tbsp
Vegetable Oil1.5 tsps
Unsalted ButterDirections:
1
In a bowl toss the noodles with the egg and the caraway seeds until they are coated well
2
In a small non-stick skillet heat the oil and the butter until the foam subsides, add 1/2 cup of the noodle mixture, and form it into a pancake 4 inches in diameter, tidying the edges with a spatula
3
Cook the pancake over moderately high heat for 2 minutes, or until the underside is golden, turn it, and cook it for 2 minutes more
4
Slide the pancake onto a plate and keep it warm
5
Make pancakes with the remaining noodle mixture in the same manner
6
In a saucepan of boiling salted water boil the noodles until they are al dente and drain them well
7
In a bowl toss the noodles with the egg and the caraway seeds until they are coated well
8
In a small non-stick skillet heat the oil and the butter until the foam subsides, add 1/2 cup of the noodle mixture, and form it into a pancake 4 inches in diameter, tidying the edges with a spatula
9
Cook the pancake over moderately high heat for 2 minutes, or until the underside is golden, turn it, and cook it for 2 minutes more
10
Slide the pancake onto a plate and keep it warm
11
Make pancakes with the remaining noodle mixture in the same manner
12
In a saucepan of boiling salted water boil the noodles until they are al dente and drain them well