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Oreo Soufflé Pancakes https://www.metro.ca/userfiles/image/recipes/crepes-soufflees-biscuits-oreo-11651.jpg PT20M PT09M PT29M
Preheat oven to 425°F.Separate egg yolks from whites into two medium mixing bowls.Add 2 tablespoons (30 ml) sugar and milk into egg yolks. Whip mixture on high with a hand mixer for 5 minutes or until very pale and tripled in volume.Clean whisks and whip egg whites with remaining 2 tablespoons (30 ml) sugar and cream of tartar until glossy with stiff peaks.Lightly grease a baking sheet with oil and place in the oven for 2 minutes while combining soufflé batter.Working quickly, sift flour and baking powder over whipped egg yolks; fold together. Gently fold in half the whipped egg whites then remaining egg whites. Sprinkle half the crushed Oreos over soufflé batter without mixing.Remove hot baking sheet from oven and quickly scoop 8 x 1/3 cup (80 ml) mounds onto sheet. Bake 2 minutes, remove from oven and top each pancake with another 1/3 cup (80 ml) mound (this will create extra tall pancakes). Bake further 3 minutes; carefully flip pancakes and place back into oven to bake for final 2 minutes.Serve pancakes topped with whipped cream, remaining crushed Oreos and drizzled melted chocolate.Serving: Makes 4 servings, 2 pancakes each.
4
2 5 4 2
3 large eggs, room temperature 1/4 cup (60 ml) sugar, divided 2 tablespoons (30 ml) milk 1/4 teaspoon (1,25 ml) cream of tartar 1/2 cup (125 ml) flour 1/2 teaspoon (2,5 ml) baking powder 6 Oreo Original cookies crushed, divided vegetable oil for greasing Topping: To serve whipped cream 1 bar (100 g) Milk Chocolate Bar, Dairy Milk
Oreo Soufflé Pancakes

Oreo Soufflé Pancakes

Rate this recipe
5 Votes
4
Main course
0:20
Preparation
0:09
COOKING
0:29
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    large eggs, room temperature
  • 1/4 cup
    (60 ml)
    sugar, divided
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  • 2 tablespoons
    (30 ml)
    milk
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  • 1/4 teaspoon
    (1,25 ml)
    cream of tartar
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  • 1/2 cup
    (125 ml)
    flour
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  • 1/2 teaspoon
    (2,5 ml)
    baking powder
  • 6
    Oreo Original cookies crushed, divided
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  • vegetable oil for greasing

  • Topping:
  • To serve
    whipped cream
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  • 1 bar
    (100 g)
    Milk Chocolate Bar, Dairy Milk
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Imprimer ma sélection

Preparation

Preheat oven to 425°F.

Separate egg yolks from whites into two medium mixing bowls.

Add 2 tablespoons (30 ml) sugar and milk into egg yolks. Whip mixture on high with a hand mixer for 5 minutes or until very pale and tripled in volume.

Clean whisks and whip egg whites with remaining 2 tablespoons (30 ml) sugar and cream of tartar until glossy with stiff peaks.

Lightly grease a baking sheet with oil and place in the oven for 2 minutes while combining soufflé batter.

Working quickly, sift flour and baking powder over whipped egg yolks; fold together. Gently fold in half the whipped egg whites then remaining egg whites. Sprinkle half the crushed Oreos over soufflé batter without mixing.

Remove hot baking sheet from oven and quickly scoop 8 x 1/3 cup (80 ml) mounds onto sheet. Bake 2 minutes, remove from oven and top each pancake with another 1/3 cup (80 ml) mound (this will create extra tall pancakes). Bake further 3 minutes; carefully flip pancakes and place back into oven to bake for final 2 minutes.

Serve pancakes topped with whipped cream, remaining crushed Oreos and drizzled melted chocolate.

Serving: Makes 4 servings, 2 pancakes each.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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