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Oreo Soufflé Pancakes
2021-06-10
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
Metro
3
7
5
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
4
Main course
0:20
Preparation
0:09
COOKING
0:29
TOTAL TIME
Ingredients
-
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
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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