Subj:  Spaghetti Pancake
From:  AWB449

This is an adaptation of a recipe from Jane Brody's Good Food Cookbook.  I use leftover
spaghetti or make spaghetti especially for it because my family likes it so much.

Spaghetti Pancake

4 cups leftover cooked spaghetti (about 1/2 pound uncooked)
2 whole eggs, slightly beaten
2 T. milk
1/3 c. grated Parmesan cheese
Dash cayenne pepper
Freshly ground black pepper to taste
1/4 tsp. leaf oregano, crumbled
Salt (optional--don't really need it)
2 tsp. butter or margarine

Combine spaghetti, eggs, milk, Parmesan, cayenne, black pepper and oregano and salt, if
using, in a large bowl.  Spray a non-stick skillet (12-inch works well) with PAM.  Add
butter and heat until very hot, over med-hi heat.  Add spaghetti mixture, spreading
evenly to form tight cake.  Cook over med-lo heat until bottom is golden brown, about 7
or 8 minutes.  Divide pancake in half with side of spatula or pancake turner.  Turn one
half over at a time.  Brown on the second side for 3 to 5 minutes.  Serve hot.  Makes 4
servings.  I like to slide the whole thing out onto a plate when the first side is done and
then flip it back into the pan to cook the second side--it's a little tricky though and I have
ended up with spaghetti all over the place.  Takes practice and nerve!

Anne in NJ

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