Pancake Spaghetti

Name: Pancake Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: ¾ cup Cabot Plain Greek Yogurt; 1½ cups all purpose flour; 2 teaspoons baking powder; 2 tablespoons sugar; ½ teaspoon salt; 2 eggs; 1 cup milk; 2 tablespoons Cabot Salted Butter, melted; ½ teaspoon vanilla extract; Spray oil, for the pan; Maple syrup; Sprinkles; Powdered sugar

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Try this sweet and swirly breakfast treat that the kids will go crazy for! Fun for the breakfast chef as well.

Ingredients

¾ cup Cabot Plain Greek Yogurt
1½ cups all purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 eggs
1 cup milk
2 tablespoons Cabot Salted Butter, melted
½ teaspoon vanilla extract
Spray oil, for the pan

For Topping

Maple syrup
Sprinkles
Powdered sugar

Directions

ADD the Greek yogurt to a large bowl and sprinkle in the dry ingredients. Stir until just combined.
WHISK together the eggs, milk, melted butter and vanilla in a separate bowl, then pour them into the bowl with the yogurt mixture.
STIR until well combined and smooth.
HEAT a large non-stick skillet over medium-heat, and spray with cooking oil.
POUR the batter into a squeeze bottle or ziploc bag. Cut a tiny piece off of one corner of the bag (if using). Start piping the batter into the skillet in small spirals. Let cook for 2 - 3 minutes and gently flip with a spatula. Continue cooking 1 - 2 minutes, until cooked through and golden on both sides.
COOK the remaining batter in batches until finished.
SERVE with your favorite toppings, and enjoy!