Milk And Cookies Pancake Recipes

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COPYCAT MILK 'N COOKIES PANCAKES



Copycat Milk 'n Cookies Pancakes image

These pancakes are an OREO® lover's dream. Serve with a glass of milk!

Provided by TheOtherJuliaGulia

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h10m

Yield 4

Number Of Ingredients 18

6 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
¾ cup heavy cream, divided
1 cup powdered sugar
2 ½ tablespoons whole milk
¼ teaspoon vanilla extract
16 cookies Cookies, chocolate sandwich, with extra creme filling
4 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups whole buttermilk
4 large eggs, lightly beaten
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted

Steps:

  • Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
  • Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
  • Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
  • Crush chocolate sandwich cookies and set aside.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  • Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
  • Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
  • Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
  • Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.

Nutrition Facts : Calories 1672.4 calories, Carbohydrate 229 g, Cholesterol 350.5 mg, Fat 70.1 g, Fiber 4.8 g, Protein 34.2 g, SaturatedFat 36.7 g, Sodium 2126 mg, Sugar 118.1 g

SKILLET SOUFFLé PANCAKE



Skillet Soufflé Pancake image

Soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn't require flipping and simply bakes in the oven.

Provided by Genevieve Yam

Time 50m

Yield Makes one 8" pancake

Number Of Ingredients 11

Unsalted butter (for pan)
3 Tbsp. plus ¼ cup (88 g) granulated sugar
4 large egg whites
¼ cup (31 g) all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt
2 large egg yolks
½ cup whole milk
1 tsp. finely grated lemon zest
½ tsp. vanilla extract
Powdered sugar and fresh fruit (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 325°F. Butter an 8" nonstick skillet, then sprinkle with 3 Tbsp. (38 g) granulated sugar. Pour out any excess sugar that doesn't stick to pan.
  • Combine 4 large egg whites and remaining ¼ cup (50 g) granulated sugar in a medium heatproof bowl and set over a medium saucepan filled with 1" of barely simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 140°F, about 5 minutes.
  • Immediately remove bowl from saucepan and transfer egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until meringue is glossy and stiff peaks form, about 4 minutes.
  • Meanwhile, whisk ¼ cup (31 g) all-purpose flour, ½ tsp. baking powder, and ¼ tsp. kosher salt in a small bowl to combine. Whisk 2 large egg yolks, ½ cup whole milk, 1 tsp. finely grated lemon zest, and ½ tsp. vanilla extract in a large bowl. Sift in dry ingredients and whisk until batter is smooth.
  • Using a rubber spatula, gently fold one quarter of meringue into batter to lighten. Fold in remaining meringue in 2 batches, taking care not to deflate batter. Gently transfer batter to prepared pan, and carefully smooth top with a small offset spatula.
  • Bake pancake until doubled in volume and it springs back slightly when lightly pressed, 23-25 minutes (do not open the oven door during the first 20 minutes or the pancake may deflate).
  • Remove pancake from oven and dust with powdered sugar. Serve immediately with fresh fruit.

OREO™ COOKIES AND CREAM PANCAKE CAKE



Oreo™ Cookies and Cream Pancake Cake image

Cookies-and-cream pancakes are layered with a cookie-cream filling for a sweet towering cake that's ready in only 35 minutes.

Provided by By Corey Valley

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1 cup milk
1 egg
1 cup roughly chopped Oreo chocolate creme sandwich cookies
3/4 cups powdered sugar
2 tablespoons milk
1/2 cup crushed Oreo chocolate creme sandwich cookies

Steps:

  • In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
  • Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
  • In small bowl, stir together powdered sugar and 2 tablespoons milk.
  • To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

Nutrition Facts : ServingSize 1 Serving

SWEET MILK PANCAKES



Sweet Milk Pancakes image

I am always trying to find a pancake that will outdo the last one I tried. I like pancakes but only if they are light and fluffy. These are.

Provided by Mimi in Maine

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 eggs
2 cups milk
4 tablespoons cooking oil

Steps:

  • Mix together the flour, baking powder, salt, and sugar in a large mixing bowl.
  • In another bowl beat the eggs well; add the milk and oil and beat well.
  • Make a well in the dry ingredient and gradually stir in liquid ingredients, mixing till smooth.
  • Heat skillet on high with 1-2 tablespoons cooking oil.
  • Spoon batter into skillet to form 4" pancakes.
  • Brown on both sides and serve with syrup.

Nutrition Facts : Calories 170.9, Fat 7, SaturatedFat 1.8, Cholesterol 36.7, Sodium 347, Carbohydrate 22.4, Fiber 0.6, Sugar 4.3, Protein 4.5

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