Measure the milk into a liquid measuring cup and let it sit out of the fridge for 20 minutes, or lightly warm it in the microwave. Room temperature or slightly warmed milk makes the batter easier to pour. Melt the butter and let it sit for 5 minutes so it's not hot.

Tip: mixing the batter in a 4-cup glass measuring cup with a spout makes pouring the batter into a condiment bottle much easier. If you don't have one, mix it in a bowl, then use a ladle with a spout or a funnel to fill the bottle.

In a bowl or 4-cup measuring cup, whisk the egg and milk. Add the melted butter and vanilla and mix.

In a small bowl, combine the flour, baking powder, sugar, and salt. Add the flour mix to the liquid ingredients and whisk to combine. Fill a condiment bottle with some of the batter. You'll have enough for a few batches.

Heat a non-stick pan or griddle over medium heat. Once hot, grease it, then immediately squeeze pancake batter through the tip of the bottle, forming 6 to 8-inch circles or side-to-side zigzags. Personally, I find the zigzag method easier to flip and handle.

Let the batter cook for about 90 seconds, then, using a large spatula, flip the strands over, or use kitchen tongs to gather a bunch of strands from the griddle and flip them as best you can. They'll need to cook for 30 more seconds. Then, transfer them to a plate or baking sheet, where you can keep them warm in the oven at 200F while you cook the rest of the batter.

Scoop them into a pasta bowl or plate, then top with fresh fruit, syrup, butter and syrup, or powdered sugar.