Description
Enjoy your delicious Cookies and Cream Pancake Stack!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies, crushed
- 1 serving Whipped cream
- 1 serving Additional chocolate sandwich cookies for garnish
- 1 serving Maple syrup
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
- Combine: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the crushed cookies.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Lightly grease if necessary. Pour 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Assemble the Stack: Stack the pancakes on a plate, layering with whipped cream between each pancake.
- Garnish: Top with whipped cream, additional crushed cookies, whole cookies, and drizzle with maple syrup.
Notes
- Consistency: Ensure the batter is not overmixed to keep the pancakes light and fluffy.
- Temperature: Maintain medium heat to ensure even cooking without burning.
- Variations: Try using flavored sandwich cookies for a unique twist.
- Storage: Leftover pancakes can be frozen and reheated for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes