Ingredients for 2 Minute Noodle Corn Pancakes
- 1 packet 2-minute noodles
- 2 large eggs
- 1/2 cup all-purpose flour
- Baking Powder (not used in recipe)
- 1 cup fresh or frozen corn kernels
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/4 cup milk
- Oil, for greasing pan
- 1 flavor sachet (from 2-minute noodles)
- Boiling water, enough to submerge noodles
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How to Make 2 Minute Noodle Corn Pancakes
- Break 2-minute noodles into a bowl. Pour boiling water over the noodles, ensuring they're fully submerged. Let stand for 5 minutes, then drain thoroughly in a colander.
- In a large bowl, whisk together 2 large eggs. Add the drained noodles, 1/2 cup all-purpose flour, 1 cup of fresh or frozen corn kernels, 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley, the flavor sachet from the noodles, and 1/4 cup milk. Mix well to combine.
- Heat a lightly oiled non-stick pan over medium heat. Drop spoonfuls of the noodle mixture onto the hot pan, leaving some space between each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully using a spatula.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
1g
Carbs
2g