Description
Delight in the nostalgic treat of 'Fried' Oreos made by coating Oreo cookie thins in a protein pancake batter and pan-frying them until golden and crispy. This quick and easy recipe transforms a classic cookie into a warm, indulgent dessert perfect for any occasion.
Ingredients
Batter
- ½ cup Birchbenders Protein pancake mix
- 6 tablespoons water
- ½ teaspoon vanilla extract
Cookies
- 12 Oreo cookie thins
- Cooking spray
Finishing
- 1 tablespoon confectioners' sugar (or to taste)
Instructions
- Prepare the batter: In a small bowl, thoroughly mix the pancake mix, vanilla extract, and water until the batter is smooth and well combined.
- Heat the skillet: Place a large nonstick skillet over medium-low heat and spray it lightly with cooking spray to prevent sticking.
- Coat the Oreos: Using a fork, dip each Oreo cookie thin into the pancake batter ensuring it is fully coated.
- Cook the Oreos: Place the coated Oreos onto the heated skillet in a single layer without overlapping. Cook until the bottom of each cookie sets and turns golden, then carefully flip and cook for an additional 2 to 3 minutes until golden and cooked through.
- Repeat cooking: Continue the dipping and frying process with the remaining cookies and batter, making sure not to overcrowd the skillet.
- Finish and serve: Transfer the fried Oreos to a serving plate and dust generously with confectioners' sugar before serving warm.
Notes
- Ensure the skillet is heated to medium-low to avoid burning the batter before the cookie warms through.
- Use Oreo cookie thins for better coating and frying results; regular Oreos may require longer cooking.
- Serve immediately for best texture and flavor as the batter is crispy fresh from the pan.
- Adjust the amount of confectioners' sugar according to your preferred sweetness level.
- For a dairy-free version, verify that the pancake mix and Oreos are free from dairy ingredients.
