Late Start Breakfast- Gingersnap Pancakes

I saw a recipe in the latest issue of Everyday with Rachael Ray that featured gingersnap pancakes, but filled them with espresso cream and covered them with chocolate ganache. It was a cute idea, but I thought that the pancakes themselves would be really good. So, I just used the pancake recipe and switched a couple of things and served them with raspberries and pure maple syrup. They were yummy.
Be sure to watch them and not cook them too long, because it will turn the texture into something chewy and un-pancake like, fast. They only need to cook for about a minute or less.

Gingersnap Pancakes adapted from Everyday with Rachael Ray
10 gingersnap cookies
1 1/4 cups flour
1 cup skim milk
3 large eggs
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tbls unsalted butter

1. Using a blender or food processor, grind the cookies at high speed. Add the flour, milk, eggs, cocoa powder, baking powder and salt; blend until smooth. In a small saucepan or the microwave, melt 3 tablespoons butter over low heat. Add to the batter; blend at medium speed until combined

.2. Heat a skillet over medium heat. Pour batter into circles 2-3 inches in diameter. Cook until bubbles appear on the surface, about 30 seconds. Flip and cook until springy to the touch, 20 seconds; transfer to a plate.
Serve with raspberries and pure maple syrup.


Up next- Dorie's White Chocolate Brownies