Pancake Spaghetti 🥞🍝

Ingredients

• 1 cup All-Purpose Flour (for pancake batter, sifted)
• 2 tsp Baking Powder (for pancake batter)
• 2 tbsp Granulated Sugar (for pancake batter)
• 1 pinch Salt (for pancake batter)
• 0.75 cup Milk (whole milk preferred)
• 1 large Egg (room temperature)
• 2 tbsp Unsalted Butter (melted for cooking)
• 2 tbsp Maple Syrup (for drizzling)
• 0.5 cup Fresh Mixed Berries (e.g., strawberries, blueberries, raspberries, washed)
• 1 tbsp Powdered Sugar (for dusting)

Instructions

1. Make Pancake Batter

   In the mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the milk and egg, whisk until smooth; the batter should be pourable but not too thin.

   Time: PT5M

2. Melt Butter in Skillet

   Place the non‑stick skillet over medium heat and add the butter. Swirl until fully melted and the pan is lightly coated.

   Time: PT2M

   Temperature: Medium heat

3. Transfer Batter to Squeeze Bottle

   Pour the batter into a clean squeeze bottle, tapping gently to release any air bubbles.

   Time: PT1M

4. Cook Pancake “Spaghetti”

   Holding the squeeze bottle at a slight angle, drizzle thin, continuous lines of batter onto the hot skillet, moving the bottle as you go to create long strands. Let the batter set for about 30 seconds until the edges look dry.

   Time: PT4M

   Temperature: Medium heat

5. Flip the Pancake Strands

   Using the spatula, gently lift and flip the cooked strands to brown the other side for another 30 seconds.

   Time: PT1M

   Temperature: Medium heat

6. Plate and Shape

   Transfer the cooked pancake strands onto a plate, arranging them to resemble a nest of spaghetti.

   Time: PT1M

7. Add Syrup and Berries

   Drizzle the maple syrup over the pancake “spaghetti” and scatter the fresh berries on top.

   Time: PT1M

8. Finish with Powdered Sugar

   Dust the dish lightly with powdered sugar for a finishing touch.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

8g

Carbohydrates

70g

Fat

15g

Fiber

3g