Cookies and Cream Pancake Pockets

Cookies and Cream Pancake Pockets


Poppable pockets of cookies n cream guarantee dimples.
  • Batter:
  • 1 cup all-purpose flour
  • 1½ teaspoon granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, yolks and whites separated
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted and cooled
  • 185 grams bittersweet chocolate, melted and cooled
  • ½ teaspoon vanilla extract
  • Cooking spray
  • Filling:
  • 1 cup vanilla pudding
  • 5 oreo cookies, finely chopped
  1. Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg yolks, then add the milk, butter and bittersweet chocolate. Add the flour mixture and whisk until well combined, but still lumpy.
  2. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add ⅓ of the egg whites to the batter and gently fold to combine. Add the remaining egg whites and gently fold until just combined.
  3. To make the filling, combine the pudding and oreo cookies in a bowl. Set aside.
  4. Spray an ebelskiver pan with cooking spray and place on a stove set to medium heat. Once the pan is warm, spoon about 2 tablespoons of batter into each well. Dollop about 1 teaspoon of filling into the center of each well. Spoon enough batter on top to seal the pancakes closed.
  5. Once the surface begins to bubble, flip over the pancakes using two skewers, so that the cooked side is facing up. Cook until the bottom turns golden brown.
  6. Transfer the pancakes to a plate and enjoy!


Cookies & Cream Pancake Pockets

Poppable pockets of cookies n cream guarantee dimples.Full Recipe:

Julkaissut Tastemade Maanantaina 5. helmikuuta 2018