# Components:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Toppings
10 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
11 - 2 tablespoons powdered sugar
12 - 1/2 cup whipped cream (optional)
13 - 2 tablespoons maple syrup (optional)
14 - Festive sprinkles (optional)
# Directions:
01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, beat the milk, eggs, melted butter, and vanilla extract until well integrated.
03 - Gradually add the wet mixture to the dry ingredients, whisking until the batter is smooth and free of lumps.
04 - Transfer the batter into a piping bag or squeeze bottle fitted with a small round tip.
05 - Warm a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
06 - Pipe the batter onto the skillet in thin spaghetti-like strands about 4 to 6 inches long. Cook for 1–2 minutes until bubbles appear on the surface, then gently flip and cook for an additional 30 seconds until golden brown.
07 - Continue cooking the remaining batter in batches, keeping cooked strands warm.
08 - Arrange the pancake strands on plates and top with fresh berries, a dusting of powdered sugar, whipped cream, maple syrup, and festive sprinkles as desired. Serve immediately.
