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Copycat Milk 'n Cookies Pancakes
Copycat Milk 'n Cookies Pancakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Indulgent OREO® pancake stack with sweet mousse and vanilla drizzle.
Ingredients:
  • 6 ounces cream cheese, softened
  • 0.125 teaspoon kosher salt
  • 0.75 cup heavy cream, divided
  • 1 cup powdered sugar
  • 2.5 tablespoons whole milk
  • 0.25 teaspoon vanilla extract
  • 16 Cookies, chocolate sandwich, with extra creme filling
  • 4 cups all-purpose flour
  • 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
Instructions:
  • In a small saucepan over medium heat, combine cream cheese, sugar, vanilla, salt, and 1/4 cup cream. Stir often until smooth and melted, about 5 minutes. Let it cool completely, uncovered, for about 20 minutes in the refrigerator.
  • Whip 1/2 cup cream until stiff peaks form, about 2 minutes. Gently fold whipped cream into the cooled cream cheese mixture. Transfer to a piping bag and chill until needed.
  • Combine powdered sugar, milk, and vanilla in a medium bowl and whisk until smooth. Cover and set aside until needed.
  • Crush delectable chocolate sandwich cookies and keep them to the side.
  • Combine flour, baking powder, baking soda, and salt in a large bowl and whisk together.
  • In a large measuring cup, vigorously whisk together buttermilk, eggs, and vanilla. Pour over the dry ingredients and gently mix until almost combined. Drizzle with melted butter and sprinkle 2 cups of crushed cookies. Stir until just combined with some lumps remaining. Allow the batter to rest for approximately 5 minutes.
  • Preheat a griddle to 375 degrees F (190 degrees C) and lightly grease it.
  • Drop generous 2/3 cupfuls of batter onto the griddle for each pancake, leaving 2 inches of space between them. Allow them to cook in peace until bubbles appear on the surface and edges are set, which should take 2 to 3 minutes. Then, flip and cook until the second side is beautifully browned, which should only take about 1 to 2 minutes. Repeat with the rest of the batter.
  • Create a stack of pancakes by layering each pancake with 3 tablespoons of mousse, repeating the layers twice, and finishing with a fourth pancake. Top the stacks with vanilla drizzle, the remaining mousse, and sprinkle with the crushed cookies.

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