Description
A playful and indulgent breakfast twist featuring thin strands of chocolate pancake batter cooked into spaghetti-like noodles, dusted with powdered sugar and drizzled with chocolate syrup, then finished with fresh strawberries for a bright and juicy contrast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup chocolate syrup
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, whole or halved
Instructions
- Preheat a nonstick skillet over medium to low heat and allow it to warm evenly.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Combine wet and dry mixtures and whisk until smooth.
- Lightly grease the skillet with a small amount of butter and wipe away excess so only a thin layer remains.
- Transfer the batter into a squeeze bottle or piping bag with a small round opening.
- Pipe thin spaghetti-like strands directly onto the skillet. Cook until small bubbles form, about 1 to 2 minutes, then gently flip and cook another 1 minute until set.
- Transfer cooked strands to a plate and twirl into a mound.
- Dust with powdered sugar, drizzle with chocolate syrup, top with fresh strawberries, and serve warm.
Notes
- Let the batter rest for 5 minutes before cooking for a smoother texture.
- Keep strands thin for the best spaghetti appearance.
- Cook over medium to low heat to prevent burning.
- Serve immediately for the softest texture.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: chocolate pancake spaghetti, chocolate pancakes, fun breakfast idea, sweet brunch recipe, creative pancake recipe