Spaghetti Pancakes
Spaghetti Pancakes turn classic batter into a twirly, playful breakfast. Top with berries and maple syrup for a weekend treat.
Servings: 3
Ingredients
- 1 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups store-bought buttermilk not a buttermilk substitute
- 1 eggs
- 2 tablespoons butter melted
- neutral-flavored vegetable or olive oil for the pan
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
- Whisk once more and then let the batter rest while the pan heats. Be careful not to overbeat the pancake batter, lumps are fine. Pour the pancake batter into a kitchen squeeze bottle or a gallon-size freezer Zip-close bag.
- Heat a flat-bottom nonstick skillet over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then drizzle the pancake batter across the pan in strings as pictured above.
- Let cook for about 1 minute and then flip and cook the second side for just a moment or two. Transfer to a bowl and serve warm with the toppings of your choice.
Nutrition
Calories: 318kcal | Carbohydrates: 41g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 887mg | Potassium: 202mg | Fiber: 1g | Sugar: 9g | Vitamin A: 477IU | Calcium: 210mg | Iron: 2mg