Cookie Dough Pancakes Food

COOKIE DOUGH PANCAKES

Steps:

• Cream butter, sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add milk and vanilla, beating until incorporated.
• Mix in flour and salt just until incorporated, then stir in chocolate chips. Refrigerate until ready to use.
• Sift flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. In a large measuring cup, whisk eggs, butter and milk together. Pour the wet ingredients over the dry, and gently mix just until combined - the batter will be somewhat lumpy and thick.
• Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you'd rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.
• Use a 1/4 cup measure to portion the batter into the pan. Spread it into roughly a 4-inch circle. Drop about 5 marble-sized pieces of cookie dough over the surface of each pancake. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until cooked through.
• Repeat with remaining batter, adding more oil to the pan if necessary.

COOKIE PANCAKES (CHOCOLATE CHIP, SNICKERDOODLE, OR OATMEAL)

Steps:

• Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt.
• Add milk, egg, butter and vanilla.
• Whisk together until blended; do not over mix (should still have a few lumps).
• For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle).
• Cook 1 1/2 minutes per side, turning only once.
• Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
• Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
• Garnish Oatmeal Cookie Pancakes with jam or as desired.