June 14, 2012

Chocolate Chip Cookie Dough Pancakes

I made Cinnamon Roll Pancakes right around the same time I was bookmarking cookie dough recipes like crazy. The thought crossed my mind, "What if I made Chocolate Chip Cookie Dough Pancakes?"

I created these last weekend since we were planning to be out of town this weekend. I told my husband they were his special Father's Day breakfast a week early.

The cookie dough maintains some of the texture of cookie dough, but the edges touching the skillet become crunchy, which provides a nice contrast. I found these pancakes best topped with a dollop of cookie dough rather than syrup.

Chocolate Chip Cookie Dough Pancakes
Cookie Dough Filling
2 cups flour
1/2 tsp. salt
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbsp. vanilla
1/4 cup milk + 1-2 Tbsp. milk
1/4 cup mini chocolate chips
1 cup all-purpose flour (I used about an additional 1/4 cup)
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 large egg, lightly beaten
1 Tbsp. canola or vegetable oil
Prepare the cookie dough first. In a medium bowl, combine all cookie dough ingredients together. Place approximately 1 cup of dough in a plastic bag, and 1 to 2 Tbsp. milk as needed to make dough soft enough to squeeze out of the bag. Set aside.

To prepare pancake batter, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

To cook the craziness, heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cookie dough filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.

Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cookie dough filling.
Serve pancakes topped with a "cookie" of raw cookie dough. Makes 8 to 9 pancakes.
Note: You will have extra cookie dough. You can eat it straight from the bowl. Any that you don't eat can be refrigerated or frozen for future fun.

1 comment:

Kim Lapacek said...

i may have to try these for father's day this year...I'll see how ambitious I feel Sunday morning - LOOK and SOUND delicous!