Ingredients

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 cup milk

2 tablespoons unsalted butter, melted, plus more for cooking

200 grams short pasta (e.g., fusilli, farfalle, or penne)

Salt, for pasta water

1 cup cherry tomatoes, halved

1 small cucumber, diced

1 red bell pepper, diced

1/4 small red onion, finely sliced

1/2 cup fresh arugula or baby spinach

2 tablespoons chopped fresh parsley

3 tablespoons pure maple syrup

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

Salt, to taste

Black pepper, to taste

Instructions

Step 1: Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process. Set aside to cool.

Step 2: While the pasta is cooking, prepare the pancake batter. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg, then add the milk and melted butter. Pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.

Step 3: Heat a nonstick skillet over medium heat and lightly grease with butter. Drop small spoonfuls of batter to form mini pancakes about 2 inches in diameter. Cook each side for 1 to 2 minutes until golden brown. Transfer pancakes to a wire rack to cool completely.

Step 4: In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, fresh arugula, and chopped parsley.

Step 5: Prepare the maple vinaigrette by whisking together maple syrup, apple cider vinegar, Dijon mustard, and olive oil in a small bowl or jar. Season with salt and black pepper to taste.

Step 6: Add the cooled mini pancakes to the salad bowl. Drizzle the vinaigrette over the salad and gently toss everything to coat evenly. Serve immediately or chill for up to 2 hours for a refreshing cold salad.

Tips & Variations

Use your favorite short pasta shape for the salad, but smaller shapes like fusilli or farfalle work best to balance with the mini pancakes.

For a vegan version, substitute the egg with a flax egg and use plant-based milk and butter alternatives.

Add toasted nuts or seeds for extra crunch and texture.

Try adding fresh herbs like basil or mint for a different flavor profile in the salad.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the pasta and mini pancakes in advance and store them separately in the fridge. Assemble the salad and dress it just before serving for the best texture and flavor.