Boil the pasta as written on the pack to al dente, drain well and set aside.
Preparing the sub dried tomato pesto sauce: combine all ingredients in a food processor and blend on high until combined, set aside.
In a large mixing bowl add eggs, milk, flour, baking powder, salt, sugar and cheese, mix to combine.
Add 2-3 tbsp sun dried tomato pesto sauce and the cooked pasta and stir well.
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.
Serve hot with ketchup or hot sauce if desired.