Dutch Baby Pancake with Oreo Cookies
Make this Oreo Dutch Baby Pancake recipe for a sweet breakfast or brunch that will have all your guests drooling!
Servings: 6 servings
Equipment
Ingredients
- 1 cup whole milk
- 4 large eggs
- 1 cup all-purpose flour
- 4 Tablespoons unsalted butter melted and divided
- 1/2 teaspoons salt
- 8 Oreo cookies + add more or less to taste
- Optional: powdered sugar, maple syrup, and fresh berries for topping
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- In a blender add the milk, eggs, flour, 2 Tablespoons butter, salt, and the cream from 6 Oreo cookies. Blend until smooth. Set aside for 10 minutes.1 cup whole milk, 4 large eggs, 1 cup all-purpose flour, 4 Tablespoons unsalted butter, 1/2 teaspoons salt
- Heat a 10-inch cast-iron skillet over high heat. Add the remaining butter, and allow it to melt. The skillet should be HOT allowing the butter to melt quickly and become foamy.
- Pour the batter into the skillet, and sprinkle the Oreos on top.8 Oreo cookies + add more or less to taste
- Bake 15-18 minutes or until the pancaked has puffed up and turned golden brown.
- Remove the skillet from the oven, add the desired toppings, and enjoy.Optional: powdered sugar,
Notes
Recipe adapted from Chrissy Teigan.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 314mg | Potassium: 163mg | Fiber: 1g | Sugar: 9g | Vitamin A: 458IU | Calcium: 75mg | Iron: 3mg
