Noodles pancakes with caraway
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Very fine egg noodles |
| 1 | large | Egg; beaten lightly |
| ¾ | teaspoon | Caraway seeds |
| 1 | tablespoon | Vegetable oil |
| 1½ | teaspoon | Unsalted butter |
Directions
In a saucepan of boiling salted water boil the noodles until they are al dente and drain them well. In a bowl toss the noodles with the egg and the caraway seeds until they are coated well. In a small non-stick skillet heat the oil and the butter until the foam subsides, add ½ cup of the noodle mixture, and form it into a pancake 4 inches in diameter, tidying the edges with a spatula. 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.
Slide the pancake onto a plate and keep it warm. Make pancakes with the remaining noodle mixture in the same manner.
Serves 2.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.