
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
- Maple syrup
- Sprinkles
- Powdered sugar
For Topping

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!