Pancake from cooked leftover noodles

Ingredients

• 300 gNoodle
• 9 gFlour
• 51 gEgg yolk
• 99 gEgg white
• 480 mlMilk
• 5 gSalt
• 32 gParmesan
• 15 gButter

Instructions

1. 1

   Preparation

   • Place the cooked pasta into a large bowl.
   • Mix egg yolks, flour, milk and about 5 g salt in a separate bowl until smooth.
   • Beat the egg whites until stiff.
2. 2

   Finish the batter

   • Pour the yolk-milk-flour mixture over the pasta and mix well.
   • Gently fold in the beaten egg whites to keep the mixture airy.
   • Optional: fold in grated Parmesan or a Swiss cheese.
3. 3

   Frying

   • Heat butter (about 15 g) in a large frying pan.
   • Spoon portions of the noodle mixture into the pan and press flat to form pancakes.
   • Fry 3–5 minutes per side over medium heat until golden and cooked through.
   • Drain briefly on paper towel and serve warm.