Sponsored by Mondelēz International

Danielle Allen
Glendale Senior Dining
Falmouth, Maine

8 Servings

INGREDIENTS

Pancakes

1 cup flour
1/4 cup sugar
1-1/2 tsp. baking powder
1-1/4 cup milk
2 Tbsp. butter, melted
1 tsp. vanilla
4 large eggs, whites only
1/4 tsp. cream of tartar
1 cup OREO Cookie Pieces

Ganache

8 oz. semisweet chocolate chips
1/2 cup heavy cream
1/4 tsp. salt

DIRECTIONS

Soufflé Pancakes

1 - In a bowl, mix flour, sugar and baking powder. In a separate bowl, mix milk, melted butter and vanilla.
2 - Add half of the wet ingredients into the dry ingredients, mix, then add the other half and mix well.
3 - Beat egg whites to stiff peaks in a mixer with cream of tartar, about 4 minutes.
4 - Gently fold batter into the egg whites, one-third at a time. When fully incorporated, fold in OREO Cookie Pieces.
5 - In a lightly greased pan over medium-low heat, use a greased 2-1/2-inch ring mold to form pancakes. Cover pan and cook 5 minutes on each side.

Ganache

6 - While Soufflé Pancakes are cooking, add all ingredients to a microwave-safe bowl. Heat in microwave for 1 minute; remove and stir; heat again at 30-second intervals until all chocolate is melted. Mix until smooth.
7 - For garnish, dip some berries and OREO Cookies into the Ganache and chill until ready to serve.
8 - Remove pancakes from pan; plate with a drizzle of Ganache and some of the garnishes.

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