So Shrove Tuesday has once again come and gone and I thought I would share with you all the genius recipe that I somehow concocted to celebrate this festivity in a truly indulgent and momentous way! It all started with a failed hunt for Canada’s finest export, maple syrup! See I prefer American pancakes to English ones and whilst drenching them in golden syrup can still be fun, it never amounts to the wonder of melted butter and maple syrup.
Anyway, the time is roughly 7:00pm and I am in a Budgens as my last resort for somewhere that will sell me a bottle of this fine nectar. Sadly to my disappointment, the shelves are bare! What am I going to do now? My eyes started searching the aisle for a key ingredient that would turn this night from a small fail into a big win! Suddenly they came to rest on the glorious sight of a pot of Betty Crocker’s Chocolate Fudge Icing! Immediately my mind shot back to images of the Double Stuffed Oreo Cake that I had baked using the recipe from the fabulous @RosieLondoner’s site. The cake is stuffed full of Oreos and then covered in the most incredible icing, and low and behold, I had just found it!
With all the ingredients in the bag I rushed off home to cook the greatest pancakes ever made. With a tip of the cap to Rosie for the inspiration, I named these the “I’m Completely Stuffed Oreo Pancakes” as a homage to her whopper of a cake! And here’s how you make them.
1 Mug of Self Raising Flour
1 Mug of Milk
1/2 Teaspoon of Baking Powder
1 Pack of Oreos (Smashed)
1 Pot of Betty Crocker’s Chocolate Fudge Icing
Ignore the syrup in the shot. This was a backup incase it went horribly wrong. Definitely not needed!
Let’s get the boring stuff out of the way first. Take the flour, egg, baking powder and milk and throw it all into a bowl and mix thoroughly. Don’t worry about sifting the flour, I never bother and these pancakes always taste great. Then rip the lid off the chocolate fudge icing. Obviously you have to try a mouthful just to make sure it’s ok!<
Smash up your Oreos roughly and put to the side in a deliciously dusty pile. Again sample to confirm edibility.
Now for the good stuff! Take a ladle and scoop a small amount of batter, don’t be greedy as it will just spread and make it harder to flip. We’re building a super stack so the more pancakes there are, the better! Now throw some Oreos into the batter and a big dollop of Betty’s icing.
Make sure the batter has cooked enough on the bottom before turning. You should start to see air bubbles forming and popping on the top side. The next bit can be slightly tricky though. Flip your pancake over as normal but don’t leave it over too long as you don’t want to burn the chocolate. The icing will start to melt into the pancake batter immediately, mixing with the Oreo chunks. If you are successful they should turn out something like this! Look at that enormous pool of melted icing flowing around those Oreo pieces!
The perfect serving suggestion is a 5 pancake stack! If you like to take the sugar content all the way up to We The Food Snobs levels, then you will have already jumped the gun and whacked a dollop of icing on top and in between the panacakes and chucked in extra Oreo pieces for good measure. Stand back for 10 seconds and admire as the icing slowly seeps out and down the stack. Then grab that knife and fork and dig in!
Light and fluffy with a large helping of extravagance!