Oreo Pancakes

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 720, total fat 39 G., saturated fats 23 G., proteins 15 G., carbohydrates 81 G., fiber 5 G., cholesterol 210 mg, sodium 721 mg, sugar 36 G.

These adorable pancakes are perfect not only for breakfast but also as a dessert. They're made in the style of Oreo cookies and feature Oreos, so fans of the sandwich cookie will be thrilled. These chocolate pancakes, filled with cookie pieces, are served stacked, layered with whipped cream, and topped with chocolate sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Whipped cream

1 cup chilled heavy cream
2 tablespoons powdered sugar
1 tsp vanilla extract

Pancakes

1 and 1/3 cups premium flour
1/3 cup cocoa powder
1/4 cup cornstarch
6 tablespoons of granulated sugar
1 tbsp baking powder
0.5 tsp coarse salt
1/4 teaspoon of baking soda
1 and 1/4 cups milk
3 tablespoons unsalted butter, melted and cooled, plus extra for greasing
2 large eggs
1 tsp vanilla extract
1 cup crushed chocolate sandwich cookies (about 10 Oreos), plus 4-6 crushed ones, for serving
Chocolate sauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, chocolate cookies, cream, starch, cocoa

Cooking the dish according to the recipe:

Whipped cream:

Whip the cream with a hand mixer in a medium bowl until it begins to visibly thicken, about 1 minute. Add the powdered sugar and vanilla extract and continue beating at medium-high speed until stiff peaks form, another 30-45 seconds. Do not overbeat the cream, or it will begin to separate. Refrigerate the whipped cream.
Preheat the oven to 95°C (205°F). Line a baking sheet with two kitchen towels stacked on top of each other and place it in the oven. This is where you'll keep the finished pancakes to keep them warm.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag will compact it, resulting in dry baked goods.

Pancakes:

Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt, and baking soda into a large bowl. Combine the milk, butter, eggs, and vanilla extract in another bowl. Combine the flour mixture with the milk and mix into the pancake batter. Fold the crushed cookies into the batter (it's okay if a few lumps remain). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat and grease with butter. Add 1/4 cup of batter to the skillet, spreading it into a 4- to 5-inch circle; add another circle of batter next to it. Cook until the pancakes are golden brown on the bottom and bubbly on top, 45 seconds to 1 minute. Flip and cook until the undersides are golden brown and the pancakes are cooked through, another 30 seconds to 1 minute. Transfer the pancakes to a baking sheet in the oven between kitchen towels. Repeat with the remaining batter.
Stack the pancakes:

Place one pancake on a plate. Spread 3 tablespoons of whipped cream on top, then sprinkle with crushed cookies, if desired. Place another pancake on top, spread 3 tablespoons of whipped cream, and sprinkle with crushed cookies. Add another pancake. Drizzle the stack with chocolate sauce, top with another 2 tablespoons of whipped cream, and sprinkle with crushed cookies.