COPYCAT MILK 'N COOKIES PANCAKES
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
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
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
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
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
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
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
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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