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Saturday morning is when my husband and I like to indulge in a carb/bacon heavy breakfast. Last year I tried this recipe and it was was pretty great, but I kept wondering how well it would go over if I used a different cereal instead of Capn’ Crunch? So with some experimenting, the Cookies n’ Cream pancake was born.

IMG_0440The results were quite tasty and the cereal provided a nice balance; the pancakes were flavorful but neither too creamy nor too rich. Hershey’s syrup could be added to the batter if you prefer your pancakes on the chocolate-y side. I decided to add the Hershey’s syrup to the condensed milk syrup instead and that was just perfect for me.

COOKIE N’ CREAM PANCAKES

Pancakes

½ cup Hershey’s Cookies n’ Creme cereal, maybe more for topping

1 cup and 2 tablespoons cake flour

1½ tablespoons granulated sugar

1 teaspoon kosher salt

1 tablespoon baking powder

1¼ cups whole milk

2 large eggs, lightly whisked

6 tablespoons melted unsalted butter, plus more for the skillet

 

Condensed-Milk Syrup

1 cup condensed milk

¼ cup heavy cream

1 tablespoon Hershey’s syrup (optional)

Dash of kosher salt

cookies n' cream pancake recipe

Cookies n' Cream pancake recipe

DIRECTIONS:

 1. For the pancakes: In a food processor, add the cereal and pulse until it is ground to a fine powder. Transfer to a medium bowl and add the flour, sugar, salt and baking powder. In a separate bowl, whisk together the milk, eggs and melted butter. Mix the wet ingredients into the dry ingredients just until combined.

   2. Set a griddle or large nonstick skillet over medium-high heat. Grease lightly with a bit of melted butter and add ¼-cup spoonfuls of batter to  the pan, making sure to space the pancakes at least 2 inches apart. Once bubbles begin to form on the top of the pancakes, after 4 to 5 minutes, flip them and cook until the second side is golden brown, 1 to 2 minutes. Repeat with the remaining batter until it is all used.

3. Make the condensed-milk syrup: In a medium bowl, whisk together the condensed milk, syrup (optional if you want more a chocolate milk taste), heavy cream and salt.4. Serve the pancakes with butter and condensed-milk syrup and top with extra Cookies n’ Cream cereal.

      Makes about 12 3-inch pancakes or 5-6 larger pancakes

      I would love to hear your thoughts if you try the recipe!

Until next time…

-S

 

2. Make the pancakes: In a food processor, add the cereal and pulse until it is ground to a fine powder. Transfer to a medium bowl and add the flour, sugar, salt and baking powder. In a separate bowl, whisk together the milk, eggs and melted butter. Mix the wet ingredients into the dry ingredients just until combined.

3. Set a griddle or large nonstick skillet over medium-high heat. Grease lightly with a bit of melted butter and add ¼-cup spoonfuls of batter to the pan, making sure to space the pancakes at least 2 inches apart. Once bubbles begin to form on the top of the pancakes, after 4 to 5 minutes, carefully flip them and cook until the second side is golden brown, 1 to 2 minutes. Repeat with the remaining batter until it is all used.

4. Make the condensed-milk syrup: In a medium bowl, whisk together the condensed milk, heavy cream and salt.

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