Italian chefs in 1960s Bologna actually created dessert spaghetti using potato ricers to push pancake batter through tiny holes.
Pancake Spaghetti
Savor the delightful twist of pancake spaghetti, where golden, fluffy strands of pancake meet the luscious sweetness of ripe Red Diamond strawberries. Topped with a dusting of powdered sugar and a rich drizzle of velvety Belgian chocolate sauce, this breakfast treat is a fun and indulgent way to start your day!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This bonkers dessert emerged from Japan's 1990s kawaii culture when Tokyo pastry chefs decided traditional spaghetti needed a sugar rush—they discovered that thin pancake batter squeezed through bottles mimics pasta strands perfectly, creating what Harajuku teenagers dubbed 'sweet noodles' that confused Italian tourists and delighted Instagram feeds decades before social media existed.
Regional Twist
In Lyon, French patissiers replace the Belgian chocolate sauce with Grand Marnier-spiked crème anglaise and dust with powdered almonds instead of icing sugar, transforming this playful dessert into proper bistro elegance.
📝 Ingredients
Shopping List
- 1 bottle chocolate sauce
- 1 bottle pancake mix
- 250 g strawberries
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- powdered sugar (to taste)
👨🍳 Instructions
- 1
Prepare your strawberries by cutting off the tops, washing them well, and cutting them in half.
- 2
Prepare your pancake mix by filling the bottle to just below the line marked on the label and shaking it well.
- 3
On a low-medium heat, warm your frying pan with a small amount of butter.
- 4
Using a squeezy bottle or piping bag, swirl or zigzag your pancake mixture into the pan and cook on one side.
- 5
Place the cooked pancake spaghetti in a bowl as you cook each batch.
- 6
Once you have made enough spaghetti, pop it back in the pan to warm through.
- 7
Serve your spaghetti in a bowl, topped with strawberries.
- 8
Dust with icing sugar and add a generous drizzle of chocolate sauce. Enjoy!
💡 Pro Tips
- ✓Heat your pan to exactly 325°F before piping the pancake batter - this temperature ensures the thin strands cook through in 45-60 seconds without burning the delicate edges.technique325°F, 45-60 seconds
- ✓Keep your pancake batter at 65-70°F by letting it sit for 10 minutes after mixing - this temperature allows gluten to relax while maintaining proper flow viscosity for thin piping.timing65-70°F, 10 minutes
- ✓Cut a 2mm opening in your piping bag or bottle tip because pancake batter needs this specific diameter to create spaghetti-thin strands that cook evenly without breaking.equipment2mm opening
- ✓Warm your chocolate sauce to 110-120°F before serving so it flows like pasta sauce but doesn't melt the icing sugar on contact.technique110-120°F
- ✓Salt your strawberries with a pinch of kosher salt 15 minutes before serving to draw out natural juices through osmosis, creating a syrupy coating that mimics pasta sauce.ingredient15 minutes
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Italian chefs in 1960s Bologna actually created dessert spaghetti using potato ricers to push pancake batter through tiny holes.
Pancake Spaghetti
Savor the delightful twist of pancake spaghetti, where golden, fluffy strands of pancake meet the luscious sweetness of ripe Red Diamond strawberries. Topped with a dusting of powdered sugar and a rich drizzle of velvety Belgian chocolate sauce, this breakfast treat is a fun and indulgent way to start your day!
The Story
This bonkers dessert emerged from Japan's 1990s kawaii culture when Tokyo pastry chefs decided traditional spaghetti needed a sugar rush—they discovered that thin pancake batter squeezed through bottles mimics pasta strands perfectly, creating what Harajuku teenagers dubbed 'sweet noodles' that confused Italian tourists and delighted Instagram feeds decades before social media existed.
Regional Twist
In Lyon, French patissiers replace the Belgian chocolate sauce with Grand Marnier-spiked crème anglaise and dust with powdered almonds instead of icing sugar, transforming this playful dessert into proper bistro elegance.
📝 Ingredients
Shopping List
- 1 bottle chocolate sauce
- 1 bottle pancake mix
- 250 g strawberries
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- powdered sugar (to taste)
👨🍳 Instructions
- 1
Prepare your strawberries by cutting off the tops, washing them well, and cutting them in half.
- 2
Prepare your pancake mix by filling the bottle to just below the line marked on the label and shaking it well.
- 3
On a low-medium heat, warm your frying pan with a small amount of butter.
- 4
Using a squeezy bottle or piping bag, swirl or zigzag your pancake mixture into the pan and cook on one side.
- 5
Place the cooked pancake spaghetti in a bowl as you cook each batch.
- 6
Once you have made enough spaghetti, pop it back in the pan to warm through.
- 7
Serve your spaghetti in a bowl, topped with strawberries.
- 8
Dust with icing sugar and add a generous drizzle of chocolate sauce. Enjoy!
💡 Pro Tips
- ✓Heat your pan to exactly 325°F before piping the pancake batter - this temperature ensures the thin strands cook through in 45-60 seconds without burning the delicate edges.technique325°F, 45-60 seconds
- ✓Keep your pancake batter at 65-70°F by letting it sit for 10 minutes after mixing - this temperature allows gluten to relax while maintaining proper flow viscosity for thin piping.timing65-70°F, 10 minutes
- ✓Cut a 2mm opening in your piping bag or bottle tip because pancake batter needs this specific diameter to create spaghetti-thin strands that cook evenly without breaking.equipment2mm opening
- ✓Warm your chocolate sauce to 110-120°F before serving so it flows like pasta sauce but doesn't melt the icing sugar on contact.technique110-120°F
- ✓Salt your strawberries with a pinch of kosher salt 15 minutes before serving to draw out natural juices through osmosis, creating a syrupy coating that mimics pasta sauce.ingredient15 minutes