Pancakes

• 1 cup All Purpose Flour
• 1/4 cup Dark Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 6 tablespoons Granulated Sugar
• 1 cup Buttermilk
• 1 large Egg
• 3 tablespoons Melted Butter
• 6 Oreos, finely crushed

Cream

• 2 cups Heavy Cream, cold
• 1/4 cup Granulated Sugar
• 2 Oreos, finely crushed

Chocolate Syrup

• 1 cup Unsweetened Cocoa Powder
• 1 cup Granulated Sugar
• 1/4 teaspoon Salt
• 1 cup Water
• 1 teaspoon Vanilla Extract

 

1. In large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar; whisk together; add egg, buttermilk, and butter; whisk until batter comes together but a few lumps remain; don’t overmix batter; fold in crushed Oreos; let batter sit to thicken for a few minutes
2. Grease skillet and bring to medium heat; measure 1/4 cup of batter; pour batter into middle of skillet; batter will be thick
3. Cook pancake until bubbles break surface then flip to other side then cook until done; repeat with remaining batter
4. To make cream: pour heavy cream and sugar into a large mixing bowl of stand mixer; mix on high with wire whisk until cream turns into stiff peaks; pipe cream on to pancakes then stack pancakes with cream in the middle
5. To make chocolate syrup: whisk cocoa powder, sugar, and salt together in small bowl; in medium saucepan over medium heat, add water and vanilla
6. Slowly whisk in the cocoa mixture until mixture becomes smooth
7. Bring mixture to a low boil; stir continuously for 5 minutes until mixture has thicken and reduced; syrup will thicken further once cooled; if you want thicker syrup, cook longer until it reduces to half the volume
8. Cover pancakes with cream, syrup and crushed Oreos