Ingredients
Dry Ingredients
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 10 Oreo cookies
Wet Ingredients
- 1 Cup milk
- ¼ Cup cream
- 1 egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons butter (melted)
Instructions
- Heat the skillet: Preheat a skillet over medium heat to ensure it is ready for cooking the pancake spaghetti.
- Grind Oreos: Place Oreo cookies into a food processor and grind them into a fine powder. Alternatively, place them in a Ziploc bag and crush with a rolling pin. Reserve 2 tablespoons of the Oreo powder for garnishing.
- Combine dry ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and the remaining Oreo powder. Mix these together to evenly distribute all dry ingredients.
- Prepare wet ingredients: In a separate bowl, whisk together the milk, cream, egg, vanilla extract, and melted butter until the mixture is smooth and uniform.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients and whisk until you achieve a smooth pancake batter with no lumps.
- Transfer batter to squeeze bottle: Pour the prepared batter into a squeeze bottle, piping bag, or a Ziploc bag with a small corner cut off for precise dispensing.
- Create pancake spaghetti shapes: Squeeze the batter onto the heated skillet in zigzag or spiral patterns to mimic the look of spaghetti noodles.
- Cook covered: Cover the skillet with a stainless steel bowl to help the batter cook through evenly. Cook for about 2 minutes until the edges are set and bubbles appear on the surface.
- Flip pancakes: Carefully flip the pancake spaghetti using a spatula and cook for an additional 1 minute on the other side.
- Set aside and repeat: Remove the cooked pancake spaghetti and set aside on a plate or bowl. Repeat the process to cook additional batches as needed.
- Garnish and serve: Sprinkle the reserved Oreo crumbs on top and drizzle with maple syrup before serving to enhance the flavor and presentation.
Notes
- Use a non-stick skillet or grease the skillet lightly with butter to prevent sticking.
- Cooking covered helps steam the pancakes and ensures they cook evenly without burning.
- You can substitute Oreos with any chocolate sandwich cookies for a variation.
- If you don’t have a squeeze bottle, a piping bag or Ziploc bag works equally well for shaping the batter.
- Adjust the heat as needed to avoid overcooking or burning the pancakes.
- Serve immediately for best texture, but leftover pancakes can be gently reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
