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Chocolate Cookies’N’Creme Pancakes

Chocolate Cookies’N’Creme Pancakes
24 servings


Ingredients Weights Measures
OREO Creme
Chocolate Pancake Batter
Strawberry Sauce


OREO Creme: Beat ingredients in large bowl with mixer fitted with paddle attachment until well blended.

CHOCOLATE Pancake Batter: Stir cocoa into pancake batter. Fold in chips.

STRAWBERRY Sauce: Heat preserves in top of double boiler; fold in strawberries. Remove from heat. (Note: If sauce gets too thick, return double boiler to stove top to reheat until sauce thins to desired consistency.)

FOR each serving: Cook 3 pancakes on hot griddle, using #40 scoop (about 1-1/4 oz.) to measure batter for each pancake. Remove from griddle. Spread 1/2 Tbsp. OREO Creme onto center of each pancake; place on serving plate, overlapping slightly. Spoon 3 Tbsp. Strawberry Sauce over pancakes. Top with a 1-Tbsp. rosette of whipped topping. Drizzle 1/2 tsp. OREO Crème Icing Variegate over pancakes; sprinkle with 1 tsp. OREO Pieces.

Kraft Kitchens Tips

Substitute small scoop of vanilla ice cream, frozen vanilla yogurt or strawberry sorbet for the whipped topping.