Ingredients:
8 ounces thin spaghetti ( or angel hair)
3 eggs
1/3 cup 1% low-fat milk
4 tablespoons parmesan cheese
1/2 cup frozen peas ( thawed & drained, Don’t use canned)
1/2 cup corn ( canned or frozen, drained)
2 tablespoons vegetable oil
Directions:
Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
Preheat oven to 300 F.
Warm leftover spaghetti sauce in sml pan over low heat.
Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn’t stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.
Servings: Serve
Time preparation: 30 min.
Time total: 40 min.