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Peanut Butter 'n' Jelly Pancakes

RG

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

  1. 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.
  2. Remove and keep warm.
  3. Repeat to make a total of 4 pancakes.
  4. 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.



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