🥞 Spaghetti 🤩 NEED to Try Now! 🧑🏻‍🍳

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (leavening agent)
• 2 tablespoons Granulated Sugar (optional sweetness)
• 0.25 teaspoon Salt (pinch)
• 1 cup Milk (whole milk preferred)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted, not hot)
• 0.5 teaspoon Vanilla Extract (optional flavor)
• 1 tablespoon Cooking Oil (for pan, neutral oil)

Instructions

1. Prepare Dry Ingredients

   In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.

   Time: PT3M

2. Prepare Wet Ingredients

   In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.

   Time: PT2M

3. Combine Batter

   Pour the wet mixture into the dry mixture and stir just until combined; a few small lumps are fine.

   Time: PT2M

4. Transfer to Squeeze Bottle

   Fill a squeeze bottle (or a Ziploc bag with a corner cut off) with the batter, ready for piping.

   Time: PT2M

5. Heat the Pan

   Place the non‑stick skillet over medium heat, add the cooking oil, and let it warm for about 30 seconds until shimmering.

   Time: PT1M

   Temperature: 350°F

6. Pipe Pancake Strands

   Squeeze the batter into the pan in long, thin strands, moving the bottle to create spaghetti‑like noodles. Cook until the edges turn golden and bubbles form, about 1 minute.

   Time: PT2M

   Temperature: 350°F

7. Flip the Strands

   Using a spatula, gently flip the pancake strands and cook another 30 seconds until golden on the other side.

   Time: PT1M

   Temperature: 350°F

8. Serve

   Transfer the pancake spaghetti to a plate and drizzle with maple syrup, fresh fruit, powdered sugar, or any topping you like. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

30g

Fat

10g

Fiber

1g