Breakfast and Brunch Recipes
Peanut Butter 'n' Jelly Pancakes
Ingredients
- 10 CHIPS AHOY! Chocolate Chip Cookies, finely rolled (about 1 cup crumbs)
- 1 1/2 cup buttermilk baking mix
- 2 eggs
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1/4 cup jam or preserves, any flavor
- Confectioners' sugar
- Pancake syrup (optional)
Instructions
- Beat together cookie crumbs, baking mix, eggs and milk in bowl until smooth. Pour 2/3 cup batter on lightly greased preheated griddle or skillet, spreading to 7-inch circle. Cook over medium heat until surface is bubbly and bottom is lightly browned. Turn carefully to brown other side.
- Remove and keep warm.
- Repeat to make a total of 4 pancakes.
- Spread two pancakes with peanut butter and one with jam. Alternately stack pancakes beginning with peanut butter-topped pancake and ending with plain pancake. Sprinkle with confectioners' sugar if desired. Cut pancake stack into wedges; serve immediately with syrup if desired.