RAMEN NOODLE PANCAKES
Steps:
- Break pkg of noodles into 4 sections. Cook as pkg directs. drain; Put noodles in a medium bowl stir in zucchini,scallions,carrot,eggs and flour and 1 tsp of the reserved seasoning packet. Heat 1 tbs oil in a large nonstick skillet over med/high heat. Using 1/2 of the mixture make 4 pancakes and fry 2-3 minutes each side. Drain on paper towels. Repeat with remaining mixture to make 4 more pancakes using remaining 1 tbs oil. Sauce: Mix soy sauce and lemon juice. Drizzle over pancakes and serve.
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mark mushayabasa
[email protected]These pancakes were amazing! I'll definitely be making them again.
Ethan Morgan
[email protected]I'm not sure what went wrong, but my pancakes turned out really dry.
N i c o
[email protected]These pancakes were a flop. They were soggy and flavorless.
Odette Pierre
[email protected]Yum!
Mohanad Ayman
[email protected]I'm definitely going to make these pancakes again. They're so versatile and can be served with a variety of toppings.
Believe TG
[email protected]These pancakes were a little too oily for my taste.
Linda Tompkins
[email protected]I think these pancakes would be even better with some cheese or bacon added in.
Happy Friday
[email protected]Not bad!
mim khatun
[email protected]These pancakes were a great way to use up leftover ramen noodles. They were quick and easy to make, and they were a fun change from regular pancakes.
hamoda masuod
[email protected]Meh.
Kossy Stephanie
[email protected]I've never had ramen noodle pancakes before, but I'm definitely a fan now. They're so easy to make and they taste delicious. I especially love the crispy edges.
Desse Aristote
[email protected]These ramen noodle pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I added a little bit of extra garlic and ginger, and they were perfect.