Spaghetti Pancakes

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar (optional for extra sweetness)
• 2 teaspoons Baking Powder (ensures fluffiness)
• 0.5 teaspoon Salt (enhances flavor)
• 1 large Egg (room temperature)
• 1.125 cup Milk (whole milk preferred; extra 2 tbsp added for runny batter)
• 2 tablespoons Unsalted Butter (melted)
• 1 teaspoon Vegetable Oil (for cooking)
• 2 tablespoons Powdered Sugar (for dusting, optional)
• 2 tablespoons Maple Syrup (pure, for serving)
• 0.5 cup Fresh Berries (mixed berries for garnish, optional)

Instructions

1. Combine Dry Ingredients

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

   Time: PT2M

2. Add Wet Ingredients

   Create a well in the center, add the egg, milk, and melted butter, then whisk until the batter is smooth with no lumps.

   Time: PT2M

3. Adjust Consistency

   Add an extra 2 tablespoons of milk to achieve a runny consistency that will flow easily from the bottle.

   Time: PT1M

4. Rest the Batter

   Cover the bowl and let the batter rest for 5–10 minutes. This relaxes the gluten and yields fluffier pancakes.

   Time: PT10M

5. Heat the Skillet

   Place the non‑stick skillet over medium heat, add 1 teaspoon of vegetable oil, and swirl to coat the surface.

   Time: PT2M

   Temperature: Medium heat

6. Transfer Batter to Bottle

   Pour the rested batter into a clean squeezy bottle or piping bag for easy control.

   Time: PT1M

7. Pipe Spaghetti Shape

   Starting from the center of the skillet, pipe a spiral or zig‑zag line, leaving a little space between turns. Fill the pan as much as possible without overlapping.

   Time: PT5M

   Temperature: Medium heat

8. Cook First Side

   Cook until bubbles appear on the surface and the edges look set, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Flip and Cook Second Side

   With a spatula, gently flip the pancake and cook until the underside is golden brown, another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

10. Keep Warm

    Transfer cooked pancakes to a metal container or a low oven (200°F) covered with foil to stay soft and warm while you finish the batch.

    Time: PT5M

    Temperature: 200°F

11. Serve

    Arrange the spaghetti pancakes in a large bowl, dust with powdered sugar, add fresh berries or nuts, and drizzle with maple syrup.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g