Pancake Spaghetti
Thin pancake batter piped through a squeeze bottle into long noodle strands on the griddle, piled high like a plate of spaghetti and finished with butter and syrup, the breakfast re-trend everyone tried.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 2 egg
- 2 tbsp unsalted butter (for batter), melted
- 2 tbsp unsalted butter (for serving)
- 1/2 cup maple syrup
Instructions
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1
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
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2
In a separate bowl, whisk 1 1/2 cups whole milk, 2 egg, and 2 tbsp melted unsalted butter (for batter) together, then pour into the dry ingredients and whisk until smooth and thin enough to pour easily off a spoon.
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3
Transfer the batter to a squeeze bottle with a narrow tip, or a zip-top bag with a small corner snipped off.
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4
Heat a nonstick griddle or large skillet over medium-low heat and lightly grease it.
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5
Squeeze the batter onto the griddle in thin, continuous back-and-forth strands about the width of spaghetti, working in small batches so the strands stay separate.
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6
Cook for 1 to 2 minutes until the strands are set and bubbling, then flip the whole tangle with a wide spatula and cook 1 minute more until cooked through.
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7
Pile the pancake noodles onto plates like a nest of spaghetti, top with 2 tbsp unsalted butter (for serving), and drizzle generously with 1/2 cup maple syrup.