A Mother's Love: Veggie-Packed Noodle Pancakes

Nestled in the heart of cherished childhood memories lies a dish that transcends mere sustenance—a culinary creation born from a mother’s love and ingenuity. These veggie-packed noodle pancakes are not just a recipe; they’re a family heirloom, lovingly invented by my mother and served as a special delicacy to my sibling and me. Now, as I prepare this dish for my own children, I’m reminded of the warmth and care woven into every bite.

This wholesome after-school treat combines the comfort of noodles with the goodness of vegetables, a perfect balance that pleased even our pickiest childhood palates. As you recreate this dish, you’re not just cooking—you’re continuing a legacy of love and nourishment that spans generations.

Ingredients:

2 eggs
1 cup milk, at room temperature
1/3 cup whole wheat flour, for a wholesome touch
1/3 cup semolina noodles, for delightful texture
1/4 cup rainbow of chopped vegetables (carrots, green beans, shallots, colorful bell peppers, and fresh cilantro)
A pinch of salt, to taste
A whisper of freshly ground black pepper
A dollop of butter or a drizzle of olive oil for cooking

Method:

Begin your culinary journey by bringing a pot of water to a merry boil. Add a dash of oil and a pinch of salt to the bubbling water. Gently introduce the semolina noodles and cook until they reach the perfect al dente texture. Strain the noodles and set them aside, allowing them to cool slightly.
In a large mixing bowl, crack open the eggs and whisk them until they’re light and frothy. Slowly pour in the warmed milk, continuing to whisk until the two dance together in perfect harmony.
Sift in the whole wheat flour, folding it gently into the egg mixture. Now, add your vibrant medley of chopped vegetables, stirring them in to create a colorful canvas. Finally, introduce the cooled noodles to the party, folding them in carefully. Season your creation with a sprinkle of salt and a dusting of freshly ground black pepper, ensuring every flavor feels welcome.
Heat a non-stick pan over medium flame and add a pat of butter or a swirl of olive oil. Once the pan is warm, ladle in a portion of your batter, tilting the pan to spread it into a perfect circle.
Allow the pancake to cook until golden brown on the bottom, about 2-3 minutes. With a graceful flip, turn the pancake and cook the other side until it matches its golden counterpart.
Serve these delightful pancakes immediately, still warm from the pan. Accompany them with a dollop of ketchup, a swirl of mustard sauce, or a spoonful of creamy mayonnaise for dipping.

As I watch my children savor this nutritious after-school treat, I know that I am not just filling their bellies—I am continuing a tradition of love, creativity, and care that began in my own childhood kitchen. Each bite carries with it the warmth of my mother’s love, now passed on to a new generation.

Bidisha Ghosh, Staff Reporter