Recipe of Favorite Brad's copycat IHOP oreo pancakes w/ custard creme

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brad's copycat ihop oreo pancakes w/ custard creme. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Great recipe for Brad's copycat IHOP oreo pancakes w/ custard creme. You can make these any size you want. Bring the pancake house to your own kitchen with these incredible IHOP copycat recipes! From pancakes and hash browns, there's a breakfast for everyone..

To get started with this particular recipe, we have to first prepare a few ingredients. You can have brad's copycat ihop oreo pancakes w/ custard creme using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's copycat IHOP oreo pancakes w/ custard creme:

1. Take For the pancakes
2. Get Your favorite pancake mix
3. Get 12 oreo cookies
4. Prepare Maple syrup
5. Prepare For the custard cream
6. Prepare 2 cups milk
7. Take 6 tbs white sugar
8. Make ready 2 1/2 tbs corn starch
9. Take Pinch salt
10. Prepare 6 egg yolks
11. Get 1 tsp vanilla extract
12. Make ready 3 tbs butter, softened

IHOP Country Griddle Cakes are hearty pancakes, as there is a touch of cereal added to the batter. While they are no longer on the menu, you can recreate them at home. The cooked Cream of Wheat provides a wonderful texture in the IHOP Country Griddle cakes. Top with some fresh whipped cream and more crushed Oreos, or even better, a big scoop of vanilla ice cream, then drizzled with your favorite syrup.

Instructions to make Brad's copycat IHOP oreo pancakes w/ custard creme:

1. Heat milk in a saucepan on medium low heat. Stir often.
2. Place the rest of the custard ingredients, except butter, in a mixing bowl. Whisk until mixed well.
3. When milk starts to get bubbly, careful not to scald it, remove from heat. Slowly drizzle milk into the egg mixture to temper the eggs. Continue until all of the milk is incorporated.
4. Return to the pan and cook on medium low until mixture starts to thicken. Whisk constantly at this point. It will only take a few seconds after it starts bubbling for it to thicken. Once it thickens, remove from heat and whisk in softened butter.
5. Transfer mixture to a bowl. Allow to cool a bit. At this point you can either chill this in the fridge, or serve it without chilling. It is up to you. But either way, cover with saran wrap. Press down onto the custard surface. This prevents a skin from forming on it.
6. Next, mix your pancake mix. The mix I used called for 3/2. Mix/water. Mix it a little thinner than normal. It will thicken when the cookies are added.
7. Place cookies in a ziplock bag. Remove air. Crush with a rolling pin or mallet. The size of the crush is up to you. It can be course or fine. Mix into pancake batter.
8. Heat a pan for the pancakes. Just under medium heat. I used a cast iron griddle. Before cooking each cake, add butter to pan. Cook pancakes to desired size and doneness.
9. I did the double stack. Spread custard in between pancakes. Douse with syrup over top. Add another large dollop of custard on top and garnish with a cookie. Serve immediately. Enjoy.

The cooked Cream of Wheat provides a wonderful texture in the IHOP Country Griddle cakes. Top with some fresh whipped cream and more crushed Oreos, or even better, a big scoop of vanilla ice cream, then drizzled with your favorite syrup. And if you are in a creative, play with your food kind of mood, alternate layers of Oreo Pancakes with whipped cream to create one crazy giant over the top Oreo bressert, just make to sure to call. By this point you're probably aware that IHOP's pancakes are legit, which makes sense — if you're going to call yourself the International House of Pancakes, you'd better deliver on those pancakes. To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer.

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