Peanut Butter 'n' Jelly Pancakes 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) 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.