6 oreos finely crushed (I pulsed mine in a food processor)
For the cream
2 cups cold heavy cream
1/4 cup granulated white sugar
2 oreos finely crushed
chocolate syrup for drizzling (see note)
Directions:
In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
