Oreo Pancakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 oreo cookies
- 40 grams flour
- 30 g cocoa powder
- 1 pinch (s) salt
- 0.25 teaspoon ¼ baking powder
- teaspoon ⅛ baking soda
- 1 egg (s)
- 4 tablespoon rapeseed oil
- 2 teaspoons vanilla flavor
- 50 g suar, brown or white
- 60 ml buttermilk or whole milk
- 50 g butter, soft
- 30 g powdered suar
- 100 g marshmallow cream
- Oil or butter for frying
- Chocolate syrup or caramel syrup,
Print Recipe
Pin Recipe Instructions
- Separate 8 oreo biscuits, scrape out the filling with a knife and pour into a small container. Put the biscuits in a freezer bag and work with a rolling pin until the biscuits are crumbled.
- Put the flour, cocoa powder, salt, baking powder and baking soda in a mixing bowl and mix with a whisk.
- Put the egg with 4 tablespoons of oil, 1 teaspoon of vanilla flavor and sugar in a small bowl and stir with a fork. Add the egg mixture to the flour and cocoa powder mixture, add the buttermilk and stir everything with a whisk until you have a smooth and runny batter. Add the biscuit crumbs to the batter and stir in.
- Bake in portions at a low temperature for approx. 5 minutes, turn and fry again for 1 - 2 minutes.
- For the marshmallow vanilla cream, put the butter, powdered sugar, marshmallow cream, oreo filling, 1 teaspoon vanilla flavor and a pinch of salt in a mixing bowl and mix everything with the mixer.
- Then build a tower. To do this, put a good tablespoon of the vanilla cream on each pancake, spread it on, put the next pancake on top and continue until all pancakes are used up. Decorate with syrup and 4 coarsely broken oreos.
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