Six-Inch Criss-Cross

 

Pancake Spaghetti

This isn’t really a recipe; it’s more of a technique. You can use your favorite pancake recipe (I love sourdough pancakes) or any commercial pancake mix. Take a large, heavy skillet. Whether it’s non-stick or not, coat it lightly with butter or vegetable oil before putting it on the range at medium heat. (If you’re using an electric skillet, set it to 375F.) Once the pan is hot enough to send a drop of water skittering, you’re good to go. Mix your batter so it’s just thin enough to pour. Put it in a zipper bag and cut a small triangle off one corner. Swirl the batter all over the pan, as if you’re making funnel cakes without the deep fat fryer. When the batter starts to look dry, flip the “pancake.” Serve with your favorite syrup, fruit, or powdered sugar. Note: expect your first pancake to be a disappointment. Toss it and try again.