Copycat Milk 'n Cookies Pancakes
Description
This decadent stack of pancakes layered with sweet mousse and topped with a vanilla drizzle is an OREO® lover's dream.
Ingredients
•
6 ounces cream cheese, softened
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1/2 cup white sugar
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1 teaspoon vanilla extract
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1/8 teaspoon kosher salt
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3/4 cup heavy cream, divided
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1 cup powdered sugar
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2 1/2 tablespoons whole milk
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1/4 teaspoon vanilla extract
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16 Cookies, chocolate sandwich, with extra creme filling
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4 cups all-purpose flour
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1/2 cup white sugar
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5 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon kosher salt
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4 cups whole buttermilk
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4 large eggs, lightly beaten
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2 teaspoons vanilla extract
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6 tablespoons unsalted butter, melted
Directions
1
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.
2
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.
3
Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
4
Crush chocolate sandwich cookies and set aside.
5
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
6
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.
7
Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
8
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.
9
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.