A few days I made Hong Kong style mango pancakes because I was constantly seeing videos of it. Turns out there is also Oreo pancakes that a lot of people have been getting too.
I LOVED THE MANGO ONES, so I wanted to try the Oreo ones too.
I don’t know if these are also popular in Hong Kong, or if they’re just a westernised version of the Hong Kong style pancakes. But either way they’re amazing. They’re so soft and fluffy, and the Oreos added a nice flavour!
The chocolate crepe batter
These pancakes have 3 different parts to them. The crepe, the chocolate cake and then the filling, which is an Oreo whipped cream.
We’re going to make the crepe batter first, so that this has some time to rest in the fridge.
Here’s the ingredients you are going to need for this:
- Plain flour – also known as all purpose flour.
- Corn flour – also known as corn starch. This is going to help make the crepes softer.
- Cocoa powder – for the chocolate flavour.
- Granulated sugar – caster sugar works too. Or if you want some extra flavour, brown sugar will be great
- Salt – to enhance the flavours.
- Unsalted butter – I like to use unsalted butter and add salt separately, this way I can control the amount of salt in the crepes. But salted butter will work too, just don’t add any extra salt.
- Vanilla – for flavour.
- Milk – whole milk is always best to use.
A few tips when making the crepes
Sieve the batter
The crepe batter will be lumpy, we don’t want these lumps. So make sure to sieve it.
Let the batter rest in the fridge
I like to leave my batter to rest for an hour, in my fridge, before cooking the crepes.
Essentially as your batter rests, the flour absorbs into the liquids. This gives you much softer crepes once you have cooked them.
This is optional, but I do recommend it. Even if you don’t want to wait 1 hour, 20-30 minutes works.
Only cook one side of the crepes
When it comes to cooking the crepes, you only need to cook one side.
Our goal for these crepes is softness. If you cook both sides of the crepes, they can end up being more on the crispy side than soft.
If you don’t mind this, then you do you, but only cooking one side will give you softer results.
Crepes are thin, so even if one side of the crepe doesn’t directly touch the pan, it will still get cooked!
The chocolate cake
Then next thing we are going to make is the chocolate cake layer.
This is completely optional, you don’t need to add cake to yours, but it is a nice addition. I loved the extra texture.
I made the cake layer, but a box mix will work great too; it will save some time.
You can also make whatever flavour of cake you want, I felt like chocolate cake would go best with the Oreo flavour, but any flavour will work.
Anyway, here are the ingredients I used for this cake:
- Cocoa powder – unsweetened cocoa powder is always best to use.
- Hot water mixed with coffee – we’re going to mix this hot water with the cocoa powder, this will intensify the chocolate flavour. The coffee will also help intensify the chocolate flavour.
- Oil – for moisture. I use vegetable oil, but any flavourless oil will work.
- Buttermilk – also for moisture.
- Plain flour
- Sugar – we’re using a mixture of both brown and granulated sugar. The brown sugar is going to add moisture as well as extra flavour.
- Baking soda – to help the cake rise.
- Vinegar – this will react with the baking soda, which will give you a fluffier cake.
Ingredient substitutions for the cake
For the cake, I used a few ingredients that I typically get asked if there are any substitutes for. So let’s talk about them:
A lot of chocolate cake recipes have coffee added into them.
All this coffee does is intensify the chocolate flavour. It doesn’t make the cake taste coffee flavoured at all. So if you’re worried about this, you don’t need to be.
But if you wanted to leave it out, you can. Just make sure to still add the hot water.
Most cakes need some kind of fat, this can either be butter or oil.
Butter adds flavour to cakes, whereas oil adds moisture.
When it comes to chocolate cake though, chocolate is an overpowering flavour, so butter doesn’t make a huge difference to the final overall flavour.
So I like to use oil to get that extra moisture.
Any flavourless oil works, I used vegetable, rapeseed to be more specific.
If you did want to use butter instead, you can. Just melt 100g of it and use this.
Buttermilk adds moisture to cakes, that’s the main reason why I’m using it.
If you didn’t have buttermilk, plain natural yoghurt works great. I use yoghurt most of the time, I never have buttermilk.
If you didn’t have either, usually I would say to make a buttermilk substitute using milk and lemon juice.
However for this recipe, we’re making a small amount of batter, so we’re also only using a little bit of buttermilk.
So not using buttermilk is not a big deal, it won’t make a huge difference. Just replace it with 60ml of whole milk.
The last step in making this cake batter is to mix the baking soda and vinegar together. Then add this into the batter.
As your cake bakes, the vinegar will react with the baking soda, which will give the cake an extra lift. Giving it a velvety texture and making it fluffier.
I used white vinegar, apple cider vinegar works great too.
If you didn’t have either, lemon juice can also be used.
The Oreo whipped cream
The last thing we are going to make is the Oreo whipped cream.
For this all you need is double cream, icing sugar and vanilla. Just whip this until you get soft peaks.
Side note, the amount of icing sugar you use is up to you. I wrote 80g in the recipe below, but you can adjust this amount. If you want a sweeter whipped cream, add more, or if you want it to be less sweet, add less.
For the Oreo part, just crush some Oreos up and mix this into the whipped cream.
You can either crush them in a food processor, or you can put them in a food bag, then hit them with a rolling pin.
How to fix over whipped cream
You want to only whip your cream until you get soft peaks.
If you whip it too much, it will end up too thick, and it won’t be as smooth.
If this does happen, don’t worry we can fix it.
Just add some un-whipped cream into it and gently mix this in. Keep doing this until your whipped cream goes back to being soft and fluffy.
Let the pancakes chill before eating them
Before eating these, I recommend leaving them to chill in your fridge for about 20 minutes.
The whip cream will set up a little, so the texture will be better and the crepe will soften. Plus they taste much better cold.
But after that, they are done. you can finally dig in.
Here are a few other recipes I think you also need to try:
Makes: 4-6 Pancakes
- For the crepes:
60g plain flour
20g corn flour
15g cocoa powder
30g granulated sugar
1/8 teaspoon salt
40g unsalted butter, melted
2 teaspoons vanilla extract
260ml whole milk, warm (just heat it in your microwave for 30-60 seconds)
- For the cake layer:
25g cocoa powder
40ml hot water mixed with 1 teaspoon instant coffee
100ml vegetable oil
100g plain flour
60g brown sugar
60g granulated sugar
1/2 teaspoon baking soda
1 teaspoon white vinegar
- For the Oreo whipped cream:
400ml double cream
80g icing sugar (you can add more or less, add this to taste)
2 teaspoons vanilla extract
100g Oreos, crushed
- Making the crepe batter:
- In a large bowl, add the flour, corn flour, cocoa powder, sugar and salt. Whisk these together. Now add the eggs, butter, vanilla and milk. Whisk just until everything is combined.
- Pour this through a sieve to get out the lumps, then cover and leave to rest in your fridge for an hour. This is optional, you can skip this, but leaving the batter to rest will give you softer crepes.
- Making the cake layer:
- Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch cake tin.
- In a bowl, add the cocoa powder and hot water/coffee, whisk until combined. Now add the oil, buttermilk and eggs. Whisk all this together.
- Add the flour and both sugars into this, whisk just until you get a smooth batter.
- In a separate small bowl, add your baking soda and pour the vinegar over this. This mixture will start bubbling, just give it a quick mix, then pour this into your batter. Whisk until combined.
- Pour this batter into your prepared cake tin, then bake at 180c/350f for around 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Once baked, leave this to cool completely.
- Cooking the crepes:
- Once your batter has rested, give it a mix, then you can start making your crepes.
- Heat up a non-stick pan on medium heat.
- Add some of the batter into this pan and swirl the pan around so that the batter covers it, you want your crepes to be thin.
- Your crepes don't need to be cooked for long, they only need 1-2 minutes, just until you no longer see any raw batter on the top of the crepe. You don't need to cook both sides of these.
- Take this out of the pan, then repeat until you've used all of your batter. Leave these crepes to cool completely.
- Making the Oreo whipped cream:
- In a bowl, add the double cream, icing sugar and vanilla. Whip this just until the mixture thickens and you get soft peaks.
- Mix your crushed Oreos into this, then leave this in your fridge until you're ready to use it.
- Once everything have been made and cooled, you can start assembling. Start by cutting your cake into rectangles, you can make these whatever size you want. I just cut my cake into 6 rectangles.
- Place one of your crepes down onto a plate. Pipe some of the whipped cream in the centre, or you can also just spoon on a dollop, then add a slice of your cake on top of this.
- Now just fold the sides of the crepes inward, to cover the filling. Repeat with the rest of your crepes.
- Let these chill in your fridge for 20 minutes, then enjoy!