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Pancake Spaghetti

Category

Breakfast & Brunch

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

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
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Directions

  1. ADD the Greek yogurt to a large bowl and sprinkle in the dry ingredients. Stir until just combined.

  2. WHISK together the eggs, milk, melted butter and vanilla in a separate bowl, then pour them into the bowl with the yogurt mixture.

  3. STIR until well combined and smooth.

  4. HEAT a large non-stick skillet over medium-heat, and spray with cooking oil.

  5. 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.

  6. COOK the remaining batter in batches until finished.

  7. SERVE with your favorite toppings, and enjoy!