2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

10 Oreo cookies

1 cup milk

1/4 cup cream

1 egg

1 tablespoon vanilla extract

3 tablespoons butter, melted

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Prepare the Oreo Cookies: Crush the Oreo cookies into small crumbs by placing them in a plastic bag and gently rolling over them with a rolling pin or using a food processor.
Make the Batter: In a large bowl, whisk together the flour, baking powder, and granulated sugar. Stir in the crushed Oreo cookies.
In a separate bowl, mix the milk, cream, egg, vanilla extract, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cook the Pancake Spaghetti: Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Using a piping bag or a plastic squeeze bottle, pour the pancake batter into the pan in long, spaghetti-like strands.
Cook the pancake spaghetti for about 2-3 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to ensure they cook evenly without burning.
Serve: Once the pancake spaghetti is cooked, serve it immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.

For a vegan version, use plant-based milk, dairy-free butter, and a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water).

Add chocolate chips to the batter for extra chocolatey flavor.

Use different types of cookies, like chocolate chip, peanut butter, or graham crackers, to experiment with flavors.

If you prefer traditional pancakes, you can pour the batter in circular shapes instead of spaghetti strands.

Leftover pancake spaghetti can be refrigerated for 2-3 days or frozen for up to a month. Reheat in the microwave or skillet.