Juliet Sear’s pancake spaghetti!
Last year, it was all about pancake cereal, this year, pancake spaghetti is all the rage! Juliet is in the kitchen testing out the new Shrove Tuesday food trend, along with a smorgasbord of toppings to ‘sauce’ it up.
Spaghetti pancakes
Serves: 3-4
Ingredients
1 pinch of salt
1 tsp baking powder
2 tsp of caster sugar
1 medium egg, beaten
30g of butter, melted and cooled (plus extra to fry)
150ml milk
1 tsp vanilla
125g plain flour
Extra butter (for frying)
To serve:Juliet says these are lovely with diced strawberries and/or raspberries, maple syrup and a grating of white chocolate to mimic the parmesan (this creates the spaghetti illusion)
Alternatively, serve Linguini Al limone style with caster sugar, lots of fresh lemon and grated chocolate for black pepper, or larger chocolate shavings to mimic shaved truffle.
Method1. Get all your toppings ready in advance.
2. Whisk the dry ingredients together in a large bowl.
3. Beat egg and butter into the milk.
4. Beat it all together and leave to stand for a few mins, then pop into a piping bag or plastic food bag.
5. Heat a non-stick frying pan on medium-heat and spray it or add a touch of butter.
6. Once the pan is hot, pipe or drizzle the batter onto the pan in thin ribbons. Let it cook for 1-2 minutes and gently flip with a spatula for a few seconds on the other side, and don’t worry too much if it breaks - just make sure it’s cooked through and not too golden.
7. Make the spaghetti swirls in batches. Keep warm in an oven, then dish up into the bowls and add your chosen toppings to serve.