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Pasta Pancake with Sun- Dried Tomato Pesto

Cooking Time: 30 minutes


  • 200 gm Perfetto Quick Macaroni Pasta
  • 2 tbsp Butter
  • 2 Eggs
  • 1 C whole milk
  • 2 C flour
  • 2 tsp baking powder
  • 1 C cheddar cheese, shredded
  • ¼ tsp salt
  • 1 tsp sugar
  • For Sun Dried Tomato Pesto Sauce:
  • 2 C Fresh basil
  • 220 gm sun dried tomato packed in oil
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • Salt & pepper to taste


  • 1.
    Boil the pasta as written on the pack to al dente, drain well and set aside.
  • 2.
    Preparing the sub dried tomato pesto sauce: combine all ingredients in a food processor and blend on high until combined, set aside.
  • 3.
    In a large mixing bowl add eggs, milk, flour, baking powder, salt, sugar and cheese, mix to combine.
  • 4.
    Add 2-3 tbsp sun dried tomato pesto sauce and the cooked pasta and stir well.
  • 5.
    Heat a large pan brushed with butter, add an equal amounts of pasta pancake mixture about one third of a cup each one (keep space) and cook until golden then flip to golden the other side.
  • 6.
    Serve hot with ketchup or hot sauce if desired.

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