1 mug all purpose flour
1/4 mug dark thin cocoa greasepaint
1 tsp baking greasepaint
tsp baking soda pop
6 tbsp granulated white sugar
1 mug buttermilk
1 large egg
3 tbsp melted adulation
6 oreos finely crushed( I palpitated mine in a food processor)
For the cream
2 mugs cold heavy cream
1/4 mug granulated white sugar
2 oreos finely crushed
chocolate saccharinity for spraying( see note)
- In a large coliseum, add flour, cocoa greasepaint, incinerating greasepaint, incinerating soda pop, swab and sugar. Whisk together. Add in egg, buttermilk and adulation. Whisk a many times until batter comes together, but a many lumps still remain. You do not want to overmix hotcake batter. Gently stir in crushed Oreos. Let batter sit a many twinkles to cake.
- Grease your skillet and bring to medium heat. Measure out1/4 mug of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring mug as it’ll be relatively thick. Cook hotcake until bubbles begin to break the face, also flip to other side and cook until hotcake is done. Repeat with remaining batter. You should have enough batter for about 10 flapjacks.
- To make cream, pour heavy cream and sugar into a large mixing coliseum of a stage mixer. Mix on high speed with a line whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the flapjacks. I piped a thick external circle and also less in the middle as I did not want the flapjacks to be overwhelmed with cream. Sprinkle some persecuted Oreos over cream( you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo eyefuls). Gently place a hotcake on top. Repeat with cream, crushed Oreos and flapjacks. I made two heaps of five. Serve incontinently with chocolate saccharinity.