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Spaghetti Pancake

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“This is a great way to use up leftover spaghetti, especially when there's enough leftovers for one and a half people, but four or five people to feed. Dehydrated minced onion can be substituted for fresh, and you can use grated Parmesan cheese (canned/bottled or fresh) if desired. Cooking time will actually vary according to how high a heat you use. I'm not sure where I found the original recipe, but I suspect it's in my favorite cookbook again - The Creative Cooking Course, edited by Charlotte Turgeon.”
READY IN:
15mins
YIELD:
1 pancake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
  2. Add spaghetti and toss well.
  3. In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
  4. Add spaghetti mix, and sprinkle with cheese if desired.
  5. Cook until the bottom is lightly browned.
  6. Turn out onto a large plate.
  7. Melt remaining butter or margarine.
  8. Put spaghetti back into pan, uncooked side down.
  9. Cook until lightly browned.
  10. Turn out onto large plate or platter, cut into slices and serve.

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