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Dutch Baby Pancake made with OREO Cookie Pieces

Ideal for breakfast, brunch or even dessert, this shareable puffed pancake is loaded with the rich, chocolatey taste and crunchy texture of OREO Cookie Pieces, inside and out. A compound butter topping made with OREO Cookie Pieces takes this cozy flavor combo to the front of any "must-menu" list.

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Ingredients

1 pancake or 4 servings, 5.5 oz. each

  • OREO Butter

  • 8 oz. unsalted butter, room temperaure
  • 1 oz. OREO Small Cookie Pieces

  • Pancakes

  • 3 eggs
  • 5 oz. milk
  • 3 oz. all-purpose flour
  • 1 oz. unsalted butter, melted
  • ½ oz. granulated sugar
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
  • 2 oz. OREO Medium Cookie Pieces
  • 1 oz. vegetable oil
  • ½ tsp. powdered sugar
NUTRITION FACTS

Nutrition per serving

Calories780 Total fat68 gSaturated fat36 gTrans fat2 gCholesterol280 mgSodium240 mgCarbohydrate37 gDietary fiber1 gAdded sugars12 gProtein10 gVitamin A60 %DVVitamin C0 %DVVitamin D6 %DVCalcium8 %DVIron15 %DVPotassium4 %DV
DIRECTIONS
For OREO Butter:  

Cream butter in bowl of mixer fitted with paddle attachment on medium speed until light and fluffy. Mix in OREO Pieces on low speed until combined. Store at room temperature until ready to use.

For Pancake:  

Preheat a 10-inch skillet in 400°F standard oven for 10 min.

Meanwhile, combine all Pancake ingredients, except OREO Pieces, oil and powdered sugar, in blender container. Blend on high speed 30 seconds. Stir in OREO Pieces. Carefully remove hot skillet from oven. Pour in oil and swirl over bottom of pan to coat evenly. Pour in pancake batter.

Bake 23 to 25 min. or until center is very puffy and pancake is brown on edges. Remove from oven. Slide pancake onto serving platter and sprinkle with powdered sugar. Cut into 4 wedges. Serve each wedge with 2 oz. OREO Butter.

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