VIRAL Pancakes Spaghetti?! (Gluten-Free)

Ingredients

• 1.5 cup Whole Milk (room temperature)
• 1 piece Large Egg (room temperature)
• 2 tablespoon Vanilla Extract (pure vanilla extract)
• 2 tablespoon Baking Powder (double‑acting)
• 2 tablespoon Powdered Sugar (adds a hint of sweetness)
• 1 cup Gluten‑Free All‑Purpose Flour (sifted before adding)
• 1 tablespoon Unsalted Butter (melted for the pan)

Instructions

1. Measure and Prepare Ingredients

   Gather all ingredients and measure them using measuring cups and spoons. Set the butter aside to melt later.

   Time: PT3M

2. Combine Wet Ingredients

   In a mixing bowl, whisk together the milk, egg, vanilla extract, baking powder, and powdered sugar until fully incorporated.

   Time: PT3M

3. Incorporate Gluten‑Free Flour

   Gradually add the sifted gluten‑free flour to the wet mixture, whisking gently to avoid lumps. Let the batter rest for 2 minutes.

   Time: PT5M

4. Heat the Skillet and Melt Butter

   Place the cast iron skillet over medium heat and add the tablespoon of butter. Allow it to melt and coat the surface.

   Time: PT2M

   Temperature: Medium heat

5. Transfer Batter to Squeeze Bottle

   Pour the batter into a clean squeeze bottle, securing the lid tightly.

   Time: PT2M

6. Pipe Pancake Spaghetti

   When the skillet is hot (but not smoking), gently squeeze the batter onto the surface in long, thin strands, mimicking spaghetti. Cook until the edges set and turn lightly golden, about 1–2 minutes per strand. Do not attempt to flip.

   Time: PT8M

   Temperature: Medium heat

7. Serve Immediately

   Slide the cooked pancake spaghetti onto a plate and serve while warm. Optional: drizzle with extra powdered sugar or maple syrup.

   Time: PT1M

Nutrition Facts

Calories

825

Protein

22 g

Carbohydrates

113 g

Fat

24 g

Fiber

2 g