How to Prepare Perfect Brad's copycat IHOP oreo pancakes w/ custard creme

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, brad's copycat ihop oreo pancakes w/ custard creme. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brad's copycat IHOP oreo pancakes w/ custard creme is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Brad's copycat IHOP oreo pancakes w/ custard creme is something which I have loved my whole life. They are nice and they look wonderful.

Visit an International House of Pancakes near you or order online. Family Feasts (IHOP 'N GO only). IHOP's New Limited-Edition Pancakes Are Topped With Vanilla Crème Brûlée Custard Cream. Make mouth-watering IHOP pancakes at home using Todd Wilbur's copycat recipe available here.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Prepare Your favorite pancake mix
3. Make ready 12 oreo cookies
4. Take Maple syrup
5. Prepare For the custard cream
6. Prepare 2 cups milk
7. Make ready 6 tbs white sugar
8. Get 2 1/2 tbs corn starch
9. Prepare Pinch salt
10. Take 6 egg yolks
11. Get 1 tsp vanilla extract
12. Take 3 tbs butter, softened

IHOP Pumpkin Pancakes recipe During the holiday season this particular pancake flavor sells like…well, you know. The key was definitely the real butter on top. I used land o lakes whipped butter (in the tub) and that is a great copycat of that big ball of butter they put on your stack in the restaurant. Any home can become a house of pancakes.

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.

I used land o lakes whipped butter (in the tub) and that is a great copycat of that big ball of butter they put on your stack in the restaurant. Any home can become a house of pancakes. I got a new cookbook the other day called,"America's Most Wanted Recipes.". I found a ton of recipes I want to try.and have already made several. This pancake recipe is one of them.

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