Pancake Spaghetti Actually Exists!

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Milk (whole or 2% milk)
• 2 large Eggs (room temperature)
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 2 tablespoons Unsalted Butter (melted, cooled slightly)
• 1 tablespoon Olive Oil (for skillet)
• 2 tablespoons Powdered Sugar (for dusting)
• 1 pinch Ground Cinnamon
• 0.5 cup Fresh Berries (e.g., strawberries, blueberries)
• 0.25 cup Whipped Cream (optional, for serving)

Instructions

1. Combine dry ingredients

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

   Time: PT5M

2. Add wet ingredients and mix batter

   Create a well in the dry mixture, pour in the milk, eggs, and melted butter, then whisk until you have a smooth, pourable batter. No lumps should remain.

   Time: PT3M

3. Rest the batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 5 minutes. This relaxes the gluten and yields tender strands.

   Time: PT5M

4. Transfer batter to piping tool

   Pour the rested batter into a squeeze bottle or pastry bag fitted with a large plain tip. Tap gently to release air bubbles.

   Time: PT2M

5. Heat the skillet

   Place the non‑stick skillet over medium heat and add the olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

6. Pipe and cook pancake spaghetti

   Holding the bottle about 2‑3 cm above the skillet, pipe long, thin strands in a loose “spaghetti” pattern, spacing them slightly apart. Cook for 2‑3 minutes until the underside is golden, then gently flip with a spatula and cook another 2‑3 minutes. Transfer to a plate and repeat with remaining batter.

   Time: PT10M

   Temperature: 180°C

7. Finish with toppings

   Arrange the cooked pancake spaghetti on a serving platter, drizzle with a little melted butter, dust with powdered sugar and a pinch of cinnamon, then scatter fresh berries and a dollop of whipped cream if desired.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

9 g

Carbohydrates

55 g

Fat

14 g

Fiber

3 g