Oreo Pancakes – You Will Be Double Stuffed!

Did you know that this year is Oreo’s 100th birthday?

When I found out, I knew I had to celebrate – pancake style!  Get my recipe here, and the original at Must Come Hungry.

The original recipe also includes ingredients for an oreo cookies ‘n’ cream glaze, but I decided to skip that (mostly because I was lazy), but I think the pancakes were delicious even without the glaze.  There’s only a little bit of sugar in the pancakes, so they’re getting all their sweetness from the oreo’s, which is plenty.  Plus, the cookie pieces sort of melt into the pancake batter and you get delicious surprise pops of oreo!

Even the batter looks delicious, like cookies ‘n’ creme ice cream!  Before you add the cookie pieces the batter is pretty light and mousse-y, afterwards, it gets really sticky (I think from the cream centers).  Because the batter gets so sticky, I had to use a spatula to ease the batter out of my measuring spoon – otherwise, making these pancakes was smooooth sailing.

I accompanied my pancakes with a classic glass of milk, but I think they would have been OVER-THE-TOP with some fresh whipped cream – another time, another pancake.

3.75 out of 5 pancakes:  

Apples to Apples (Pancakes, that is)

When I was little, I loved eating apples.  Then, around middle school, I developed a food sensitivity to raw apples – it was just the worst.  If I ate raw apple, my throat would get super itchy, and my tongue and lips would swell. 

Last fall, I decided to conquer my apple sensitivity.  Armed with a bushel of freshly picked apples, I ate about 5-a-day for two weeks, and by the end of the second week, I was cured! In honor of my reconciliation with apples, I set out to look for an apple pancake recipe.  I wanted something that would mimic latkes, but much more apple-y, I finally found this one at Smitten Kitchen.  (Get my version here!).

Unfortunately, these weren’t exactly what I was hoping for, but I think with a little bit of tweaking, they could be grrreat!  My main issue was with the texture of the pancakes.  Even though the apples retain some of their crunch, the batter part of the pancake is really soft, and it gets pretty mushy on the inside.  I couldn’t get the inside to cook more, without burning the outside.

(super liquidy, right?)

When I’ve made latkes, I always try to squeeze as much liquid out of the potatoes as I can by putting them in some cheesecloth and squeezing till I’m blue. I think the apples should be treated similarly because all the apple juice from grating the apples definitely upped the soggy factor.

In Smitten’s post, she mentions that extra flavoring (like vanilla or lemon zest) would have kicked up her pancakes.  I went with some lemon zest in mine, and it was a little overwhelming for the apples, almost cleaning fluid-esque.  I think next time I’ll use tarter apples (maybe granny smiths) and add some orange zest (for sweetness). 

I had some pancakes left over that I ate next day, the flavor was basically the same, but they were super soggy (even soggier than the day before).

3.5 out of 5 stackies (but with the potential for many more!):

Buckwheat Pannekoek

I found myself with an excess of buckwheat flour and pomegranate molasses – it’s a good thing I found this recipe for Buckwheat Pannekoek! (Get the original from New York Magazine and mine here!)

So these are just the Scandinavian version of baked one-pan pancakes, aka’d Dutch Babies.  The recipe is for 4 pancakes and one pannekoek is a pretty satisfying breakfast for each person.  The pancake itself is sweet, but not too sweet, and the blueberries that are baked into it are nice bursts of blueberry goodness.  The edges are crispy and the middle is soft, but substantial.  

I’d never used pomegranate molasses before and I wasn’t quite sure what to expect.  I happened to have a bottle on hand because my kitchen was the lucky recipient of a box of gourmet kitchen goods from my roommate’s parents.  (My vanilla beans are from the same source!)  The molasses was thinner than I expected, more like a nice balsamic vinegar consistency than molasses/honey/corn syrup.  The flavor was surprisingly tart, as well, not at all cloying.  

(those dark bits are from the vanilla bean)

The batter was really easy to put together, just mix everything together in a blender! (I actually used a hand mixer, but the same idea).  Then you just ladle some batter into your oven-proof pan (8”), toss some blueberries in, and bake!

My only gripe was that since I only have 1 oven proof pan, I had to repeat the whole process 4 times, oh well, someday I’ll have a whole army of castiron and I’ll be able to make pannekoek by the dozen!

4 out of 5 stackies: 

Not in my oatmeal!

…I didn’t like these…at all.

They looked decent, thick, fluffy, and I was excited to try them – really I was, but they just did not have a taste profile that I enjoyed.  (If you don’t believe me and insist on trying them yourself, the original recipe is here and mine is here.)

The batter starts by soaking the oatmeal overnight in buttermilk.  And, I’ll tell you what, that tangy buttermilk taste in the pancakes was waaay toooooo strong.  All I tasted was sour pancakes.

What bummed me out the most was that I like oatmeal, and I obviously like pancakes, so I thought that these would be delicious.  I expected light fluffy pancakes with oatmeal threaded throughout the pancakes for an interesting textual contrast.  Instead I got thick, sour, oatmeal patties.  Not appetizing.

(even the batter looks kind of gross)

If I remade these, I’d have to do a complete recipe overhaul.  I would start by treating the oatmeal more like any other topping, blueberries, pecans, whatever, than as the base for the pancake.  I might start with a standard pancake mix, add just a touch of oats, and then let the batter sit for a bit, so that the oats aren’t too dry.  Oooo, (pancake epiphany!) throw a walnut streusel topping on those pancakes, delish!! I’ll have to send this pancake to my recipe development team (also me).

1 out of 5 stackies: