Pancake Pasta Maple Vinaigrette (Print View)

Fluffy mini pancakes, tender pasta, and fresh veggies tossed in sweet maple vinaigrette. Perfect brunch or picnic dish.

# Components:

→ Mini Pancakes

01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1 large egg
06 - 1 cup milk
07 - 2 tablespoons unsalted butter, melted, plus more for cooking

→ Pasta

08 - 200 grams short pasta (e.g., fusilli, farfalle, or penne)
09 - Salt, for pasta water

→ Vegetables and Salad Components

10 - 1 cup cherry tomatoes, halved
11 - 1 small cucumber, diced
12 - 1 red bell pepper, diced
13 - 1/4 small red onion, finely sliced
14 - 1/2 cup fresh arugula or baby spinach
15 - 2 tablespoons chopped fresh parsley

→ Maple Syrup Vinaigrette

16 - 3 tablespoons pure maple syrup
17 - 2 tablespoons apple cider vinegar
18 - 1 teaspoon Dijon mustard
19 - 1/4 cup extra virgin olive oil
20 - Salt, to taste
21 - Black pepper, to taste

# Directions:

01 - Cook the pasta in a generous amount of salted boiling water according to package directions until al dente. Drain the pasta, rinse thoroughly under cold water to halt the cooking process, and set aside.
02 - While the pasta is cooking, prepare the mini pancake batter. In a medium mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the egg, then incorporate the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the batter.
03 - A nonstick skillet should be heated over medium heat and very lightly greased with butter. Drop small spoonfuls of batter into the skillet to form mini pancakes, approximately 2 inches in diameter. Cook for 1 to 2 minutes per side, or until beautifully golden brown. Transfer the cooked pancakes to a wire rack to cool completely.
04 - In a large serving bowl, combine the cooled cooked pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely sliced red onion, fresh arugula, and chopped fresh parsley.
05 - In a small bowl or jar, whisk together the pure maple syrup, apple cider vinegar, Dijon mustard, and extra virgin olive oil. Season with salt and pepper to your preference.
06 - Add the cooled mini pancakes to the salad bowl. Drizzle the maple syrup vinaigrette over the salad. Gently toss all the components to ensure they are evenly coated with the dressing. Serve immediately, or chill in the refrigerator for up to 2 hours for a refreshing cold salad.

# Expert Advice:

01 -
  • Ready in just 45 minutes
  • Creates a unique conversation starter at gatherings
  • Combines breakfast and lunch flavors in one dish
  • Easily customizable with seasonal vegetables
  • Perfect make ahead option for busy mornings
02 -
  • This salad holds up remarkably well for several hours making it perfect for entertaining
  • The contrast of textures between soft pancakes crisp vegetables and chewy pasta creates an exciting eating experience
  • Can be served warm room temperature or chilled depending on preference
  • Makes an excellent packed lunch option for work or school
03 -
  • For the fluffiest pancakes let the batter rest for 5 minutes before cooking
  • Cook pasta exactly al dente as it will continue absorbing moisture from the dressing
  • Make extra vinaigrette to keep on hand it works beautifully on fruit salads green salads and even as a glaze for roasted vegetables
  • For a stunning presentation arrange components in sections on a large platter rather than mixing allowing guests to appreciate the visual appeal before tossing

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