The Amazing Spaghetti Pancake Wrap. New way to make pancakes 🥞

Ingredients

• 2 Eggs (large, room temperature)
• 0.25 cup Granulated Sugar (regular white sugar)
• 0.5 cup Milk (whole milk, room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla extract)
• 1 tablespoon Vegetable Oil (for batter, neutral oil)
• 1 tablespoon Honey (optional, adds light sweetness)
• 1 cup All-Purpose Flour (sifted)
• 4 oz Cream Cheese (softened)
• 1 teaspoon Lemon Zest (finely grated from a fresh lemon)
• 2 tablespoons Powdered Sugar (adjust sweetness to taste)
• 2 tablespoons Chocolate Chips (optional, for sprinkling)

Instructions

1. Make the Pancake Batter

   In a mixing bowl whisk together the eggs and sugar until light, then add the milk, vanilla extract, oil, and honey. Slowly whisk in the sifted flour until the batter is smooth and free of lumps.

   Time: PT5M

2. Preheat the Skillet

   Place a non‑stick skillet over medium heat and let it warm for about two minutes. Lightly coat with a thin layer of oil.

   Time: PT2M

   Temperature: 350°F

3. Cook the Pancakes

   Pour roughly ¼ cup of batter into the skillet, spreading it thin. Cook 1‑2 minutes until bubbles form on the surface, then flip and cook another 1‑2 minutes until golden.

   Time: PT4M

   Temperature: 350°F

4. Prepare the Cream Cheese Filling

   While the pancakes finish, combine the softened cream cheese, lemon zest, and powdered sugar in a small bowl. Mix until smooth and creamy.

   Time: PT3M

5. Assemble the Wraps

   Lay a cooked pancake on a plate, spread a generous layer of the cream cheese mixture, sprinkle chocolate chips if using, and roll or fold the pancake into a wrap.

   Time: PT2M

6. Serve

   Serve the pancake wraps warm. They can be enjoyed plain or with a drizzle of extra honey.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g