Vegetable Noodles Pancake
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About Vegetable Noodles Pancake
This Vegetable Noodles Pancake was a delightful experiment in my kitchen, as it marked my first time making a savory, non-sweet pancake. My daughter’s excitement added to the fun, and the end result was a soft, flavorful treat that quickly became a family favorite. I seasoned the noodles with YIPPEE spice masala and a hint of chili powder, which gave the pancake a delicious, aromatic kick.
The combination of noodles, eggs, and carrots creates a unique texture, while the YIPPEE magic masala infuses every bite with irresistible flavor. You can easily customize this pancake by adding cheese or finely shredded cabbage for extra nutrition and taste. Perfect for breakfast or dinner, this recipe is a wonderful way to sneak in veggies and surprise your loved ones with something new. Be sure to explore my other breakfast ideas at the link provided!
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Recipe Time & More
Ingredients
- 1 Noodles (or cake yippee or cake)
- 1 packet Noodles (or masala yippee magic masala)
- 1/4 tsp Chili Powder
- 2 Eggs (nos)
- 1/2 tsp Baking Soda
- 1 cup All Purpose Flour (Maida, or maida maida)
- 3 tbsp Butter
- 1/2 cup Milk
- 1 Carrot (medium size)
- Salt
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Instructions
- *Peel and grate the carrots, keep it aside.
- *Heat the water, bring it to boil, add in the YIPPEE noodles, cover with the lid and wait until its cooked (2 mins).
- *Drain the water, wash the noodles in the tap water and keep it aside.
- *Take a wide mouth bowl and take all-purpose flour/maida, baking soda, carrot, a tsp of melted butter, salt, chili powder, eggs and milk. Stir all these together and make sure no lumps are formed.
- *Add in the YIPPEE noodles magic masala (given with the noodles), stir well and make sure no lumps are formed.
- *Add the cooked noodles and mix them well with the batter.
- *Heat a tsp of butter in the griddle, pour the batter with a spoon and slightly spread it.
- *Cook for few mins, swap the side and continue cooking until it turns golden brown.
- *Remove to the plate.
- Serve hot with Mayonnaise or Tomato Ketchup. Goes out well for Breakfast and Snack time.
Recipe Notes
Note: You can adjust the spiciness by adding or reducing the chili powder as you wish. Also you can add other spices like oregano, thyme, rosemary… to increase your taste buds.
Additional Tips
- To achieve a crispier outer layer, cook the pancake on medium heat and press it gently with a spatula, allowing each side to brown evenly before flipping.
- For a vegan version, substitute eggs with a mixture of chickpea flour (besan) and a splash of water, and use plant-based butter or oil.
- Mix in thinly sliced bell peppers, spinach, or spring onions for added color, nutrition, and texture; be sure to squeeze out any excess moisture from watery vegetables to prevent the pancake from turning soggy.
- If making ahead, cool the pancake completely, then wrap tightly and refrigerate; reheat on a skillet to restore crispness before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 238kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Cholesterol: 3mg | Sodium: 100mg | Fiber: 1g | Sugar: 2g
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Madraasi Deepa
Articles: 1464 Comments
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Looks so appetizing! Thank you for posting.
Such a tasty dish! Thanks for the recipe.
So delicious! Excited to make it.
This is so tempting! Thank you.