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Ingredients

  • 2 large pickles cut into ¼ inch slices
  • 10-12 Double Stuffed Oreos

For the Vanilla Glaze

  • approx 1 tbsp soy milk (you may need a little more depending on consistency)
  • 1 tsp vanilla extract
  • ½ cup icing sugar

Pancake Batter

  • 1 cup store-bought pancake mix
  • 1 cup soy milk
  • ¼ cup aquafaba
  • 1 tsp vanilla extract
  • pinch salt

Instructions

  1. Lay out your pickle slices between two sheets of paper towel; leave to dry for at least an hour but ideally 3-4 hours.

Prepare the Pancake Batter

  1. Combine pancake mix, milk, aquafaba, vanilla extract and salt in a bowl large enough that you can both stir your mix, and dip your Oreos; leave a few lumps and be careful not to overmix. Set aside.

For the Vanilla Glaze

  1. Combine icing sugar, vanilla, and soy milk in a small bowl, and whisk together with a fork until smooth. if you want a thinner consistency, add soy milk in ½ tsp increments until satisfied. If you accidentally make it too thin, add a tbsp of sugar.

    Set aside.

  2. Preheat your deep fryer or cooking oil to 375℉. If you are using a deep fryer, you don't need your basket, but you will need a heat-safe slotted spoon or other such device for extracting the oreos from the hot oil.

  3. Split Oreos into tops and bottoms with icing. Top with a dried pickle slice, then cover with a top.

  4. Dip each Oreo into the pancake batter, turning to make sure it's fully coated and then lifting out with a fork. Toss immediately into the hot oil; I did them in batches of 3, turning once with a chopstick. Fry for 2 minutes on each side until golden brown. Remove from the oil, and drizzle with vanilla glaze and sprinkle with fresh dill.