In a saucepan of boiling salted water boil the noodles until they are al dente and drain them well. In a bowl toss the noodles with the egg and the caraway seeds until they are coated well. In a small non-stick skillet heat the oil and the butter until the foam subsides, add 1/2 cup of the noodle mixture, and form it into a pancake 4 inches in diameter, tidying the edges with a spatula. Cook the pancake over moderately high heat for 2 minutes, or until the underside is golden, turn it, and cook it for 2 minutes more. Slide the pancake onto a plate and keep it warm. Make pancakes with the remaining noodle mixture in the same manner. Serves 2. Gourmet December 1990
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 387 (100%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 91.6mg||28 %|
|Sodium 4.8mg||0 %|
|Potassium 15.5mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.1g|
|Protein 0.4g||1 %|
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Calories per serving: 387
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