PANCAKE COOKIE RECIPES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Steps:

• Remove the 1/2 roll cookie dough from refrigerator, and let stand about 1 hour or until room temperature. In blender, break up cookie dough; add flour, milk and egg. Cover; blend on high speed 10 seconds. Let batter stand in blender 20 minutes.
• Meanwhile, place ovenproof 10-inch skillet in oven; heat oven to 425°F.
• After oven and skillet are heated, carefully remove skillet from oven. Immediately add butter to skillet, and quickly swirl around so it melts and covers bottom and side of skillet.
• Give batter a 2-second pulse in blender, then pour into skillet. Return skillet to oven.
• Bake 12 to 15 minutes or until edge of crust is golden brown. Cut into 4 pieces; sprinkle with powdered sugar, and drizzle with maple syrup. Serve immediately.