Description

Pancake Pasta Maple Vinaigrette is a creative and refreshing salad combining tender short pasta, fluffy mini pancakes, and a vibrant mix of fresh vegetables, all tossed in a sweet and tangy maple vinaigrette. This dish offers a delightful blend of textures and flavors, perfect for a light lunch or a unique brunch option.

Ingredients

Scale

Dry Ingredients for Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients for Pancakes

1 large egg
1 cup milk
2 tablespoons unsalted butter, melted, plus more for cooking

Main Ingredients

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

Maple Vinaigrette

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

Prepare the Pasta: Cook the pasta in a large pot of generously salted boiling water according to the package instructions until it is al dente. Once cooked, drain and immediately rinse the pasta under cold water to stop the cooking process and cool it down. Set aside.
Form the Pancake Batter: While the pasta cooks, whisk together the dry pancake ingredients—flour, sugar, baking powder, and salt—in a medium bowl. In a separate bowl, beat the egg, then add milk and the melted butter, mixing well. Combine the wet ingredients with the dry and mix just until combined, avoiding overmixing.
Cook the Mini Pancakes: Heat a nonstick skillet over medium heat and lightly grease with butter. Drop small spoonfuls of batter onto the skillet to form mini pancakes about 2 inches in diameter. Cook each side for 1 to 2 minutes until golden brown. Remove pancakes and cool them completely on a wire rack.
Assemble the Salad Base: In a large serving bowl, mix the cooled pasta with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely sliced red onion, fresh arugula or spinach, and chopped parsley.
Create the Vinaigrette: In a small bowl or jar, whisk together the pure maple syrup, apple cider vinegar, Dijon mustard, and extra virgin olive oil. Season with salt and black pepper to taste.
Combine and Serve: Add the cooled mini pancakes to the salad bowl. Drizzle the maple syrup vinaigrette over the salad and gently toss to coat all ingredients evenly. Serve immediately or chill up to 2 hours in the fridge for a refreshing salad.

Notes

Ensure the pancake batter is not overmixed to keep pancakes tender and fluffy.
Rinse pasta under cold water to stop cooking and keep it from becoming mushy.
Use fresh vegetables for best texture and flavor.
You can substitute arugula with baby spinach if preferred.
The salad can be served chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Fusion

Keywords: pancake pasta salad, maple vinaigrette salad, mini pancakes recipe, pasta salad with vegetables, brunch salad recipes, vegetarian pasta salad