Peanut Butter 'N Jelly Pancakes

• 10 chocolate chip cookies (2 inch), finely rolled (about 1 cup crumbs)
• 1-1/2 cups buttermilk baking mix
• 2 eggs
• 1 cup milk
• 1/2 cup creamy peanut butter
• 1/4 cup jam or preserves, any flavor

1. Beat cookie crumbs, baking mix, eggs and milk in bowl until smooth.
2. Pour 2/3 cup batter on lightly greased preheated griddle, spreading to 7-inch circle.
3. Cook on medium heat until surface is bubbly and bottom is lightly browned.
4. Turn carefully to brown other side.
5. Remove and keep warm.
6. Repeat to make a total of 4 pancakes.
7. Spread 2 pancakes with peanut butter and 1 with jam.
8. Alternately stack pancakes beginning with peanut butter-topped pancake and ending with plain pancake.
9. Sprinkle with powdered sugar if desired.
10. Cut pancake stack into wedges; serve immediately with syrup, if desired.

chocolate chip cookies, buttermilk baking, eggs, milk, peanut butter, preserves

Taken from www.kraftrecipes.com/recipes/peanut-butter-n-jelly-pancakes-53907.aspx (may not work)