Pasta Pancake - cooking recipe

Ingredients
    8 ounces thin spaghetti (or angel hair)
    3 eggs
    1/3 cup 1% low-fat milk
    4 tablespoons parmesan cheese
    1/2 cup frozen peas (thawed & drained, Don't use canned)
    1/2 cup corn (canned or frozen, drained)
    2 tablespoons vegetable oil
Preparation
    Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
    Preheat oven to 300\u00b0F.
    Warm leftover spaghetti sauce in sml pan over low heat.
    Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
    Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
    Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
    Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
    When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.

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