Cornwall Living 2017

Pancake day has really ‘creped’ up on us, 
 so we thought we’d ‘batter’ wish you all a sweet Shrove Tuesday!

From all of us here at Cornwall Living…

 Here’s an Easy Oreo Pancake recipe to help mark the occasion…

This easy recipe should only take 10 minutes, and makes about

15 flipping delicious 4-inch pancakes.

 

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

15 Oreo cookies, finely crushed

2 large eggs, lightly beaten

2½ cups whole milk


4 tablespoons unsalted butter, melted (plus more for skillet)

Optional: extra crushed Oreos for topping

 

Instructions

Whisk together flour, baking powder, baking soda, salt, and crushed Oreos before setting it aside. In a separate bowl, whisk the beaten eggs, milk, and the 4 tablespoons of melted butter. Add wet mixture to the dry mixture. Combine well, but don’t overmix. The batter should still be slightly lumpy. If time permits, allow the batter to stand for at least 30 minutes. Heat skillet over medium heat. Add enough butter to thinly cover pan. Ladle the batter ⅓ cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches adding butter to pan as needed.

 

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