In my experience, there are two things that kids always seem to love -- noodles and pancakes -- so why not make them a meal that combines both of them into one? Whenever we have pasta for dinner, I make extra to put in the fridge and use for this recipe the next day. Noodles on their own can be difficult for some little ones to eat, but these pancakes are perfect for little hands to hold on to and munch away. Still, no matter what your child's age, I find that most kids are only too happy to do away with their knife and fork whenever possible. These Noodle Pancakes easy to toss together and they also pack a ton of protein, veggies and carbohydrates into one scrumptious handful, making them perfect for any meal -- even breakfast!
Noodle Pancakes (Serves 4 â�� about 8-10 Pancakes)
- 2 Cups Cooked Egg Noodles
- 3 Eggs, whisked
- 1/2 Cup Ham, diced (about 3 slices)
- 1/2 Cup swiss cheese, shredded
- 1/3 Cup Corn (I used frozen corn that I defrosted first)
- 1/3 Cup Red Bell Pepper, diced
- 1/2 Tsp Salt
- Olive Oil
Preparation1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.
5. Serve with ketchup or alone.
To Freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.