Pancake Spaghetti is a fun and trendy breakfast dish where pancake batter is piped into thin strands and cooked like spaghetti. It’s crispy, golden, and perfect for dipping in syrup or topping with whipped cream!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk (or whole milk)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- Cooking spray or butter (for greasing)
For Serving (Optional):
- Maple syrup
- Powdered sugar
- Whipped cream
- Fresh berries
Instructions:
1. Make the Pancake Batter:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, vanilla extract, and melted butter.
- Gradually add the wet ingredients into the dry ingredients, stirring until smooth.
2. Transfer to a Squeeze Bottle or Piping Bag:
- Pour the batter into a squeeze bottle or piping bag with a small tip.
- If using a ziplock bag, cut a small hole in one corner.
3. Cook the Pancake Spaghetti:
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it.
- Pipe thin lines of batter onto the skillet, like spaghetti strands.
- Cook for 1-2 minutes, until bubbles form, then flip and cook for another 30 seconds until golden.
- Repeat with remaining batter.
4. Serve:
- Pile the pancake spaghetti onto a plate and drizzle with maple syrup.
- Top with powdered sugar, whipped cream, or berries for extra flavor!
Tips:
- Use a thinner batter to make smooth, long strands. If it’s too thick, add 1-2 tablespoons of milk.
- For extra crispiness, cook on a lower heat for a bit longer.
- Serve with chocolate sauce, Nutella, or peanut butter for a fun twist!
