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.