Chef Doreen Brett's Cookie Dough Pancakes

Rick Koster, The Day, New London, Conn.
·1 min read

Jun. 18—One early suggestion in response to our new Night & Day "What to Cook" series — easy and quick recipes from local superstar chefs to enhance your weekend enjoyment — was "Don't forget the kids!" Fair enough. It just so happens that recently, as a 66-year-old kid myself, I'd ordered a breakfast special at the Yolk in New London that fits the bill.

Yolk chef/owner Doreen Brett had spontaneously created a "Cookie Dough-Stuffed Pancake" after noting an abundance of cookie dough on site, They baked a lot of cookies — and went full improv.

(My only comment: While this is a perfect summer weekend treat for the youngsters, make plenty for the Big Folks, too. Think of this dish as the Fountain of Youth of pancakes.) Here's what to do:

Make or buy several cookies. "Guestimate" based on the number of diners. Crumble them up.

Filling

1 lb mascarpone

1 lb cream cheese

1 lg table sp. brown sugar

1/3 cup real caramel sauce

2 tbl cinnamon

3 tbl vanilla

2 tbl chocolate sauce optional

Directions

Take one box of pancake mix and mix with three cups buttermilk, one cup water and milk to your preferred consistency.

Place pancake mix on the grill or pan (or whatever you cook pankcakes on)

Add crumbles and then filling right away in small increments and distribute evenly — but don't add too much. Flip the pancakes until done. Add butter and/or syrup if desired.