1/4 lb Very fine egg noodles
1 lg Egg; beaten lightly
3/4 ts Caraway seeds
1 tb Vegetable oil
1 1/2 ts Unsalted butter
In a saucepan of boiling salted water boil the noodles until they are al
dente and drain them well. In a bowl toss the noodles with the egg and the
caraway seeds until they are coated well. In a small non-stick skillet heat
the oil and the butter until the foam subsides, add 1/2 cup of the noodle
mixture, and form it into a pancake 4 inches in diameter, tidying the edges
with a spatula. Cook the pancake over moderately high heat for 2 minutes,
or until the underside is golden, turn it, and cook it for 2 minutes more.
Slide the pancake onto a plate and keep it warm. Make pancakes with the
remaining noodle mixture in the same manner.
Serves 2.
Yields
1 servings