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
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
OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT
This recipe is multiplied from AmyZoe's recipe to provide a large amount of mix (4 quart container). I break this recipe down so that the dry mix can be made ahead. If you want to make up all the pancakes at once and then freeze in batches with waxed paper between, you could do that too. We like to serve it with fruit or butter and syrup or peanut butter and syrup.
Provided by goodandtasty
Categories Breakfast
Time 4h15m
Yield 84 cakes or 7 batches, 42 serving(s)
Number Of Ingredients 19
Steps:
- 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
- 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
- 3. Chop nuts if not done yet, then mix into dry mix.
- 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
- 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
- 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
- 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.
Nutrition Facts : Calories 369.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 69.5, Sodium 747.4, Carbohydrate 43.3, Fiber 4.4, Sugar 12.7, Protein 12.5
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