GIRL SCOUT THIN MINT PANCAKES

“It’s that time of year, Girl Scout cookies abound. What to do with all those yummies? Well, besides eating them, make yourself a breakfast treat. Enjoy!”

One sleeve Girl Scout Thin Mint Cookies (minus one, two, or three that you ate)

2 cups Flour

2 Tablespoons Sugar

4 teaspoons Baking Powder

1/2 teaspoon Salt

2 Eggs

2 cups Milk

4 Tablespoons Vegetable Oil

3/4 cup Chocolate Chips

Preheat a griddle to 350 degrees.

Coarsely chop the Thin Mints (about 12 pieces per cookie). Set aside.

Mix together the flour, sugar, baking powder, and salt. Set aside.

Mix together the eggs, milk, and vegetable oil.

Stir the milk mixture into the dry ingredient mixture until just combined.

Fold in the Thin Mint pieces and chocolate chips.

Coat the preheated griddle with cooking spray.

Drop batter in desired amounts (usually between 1/8 and 1/4 cup) onto griddle.

Bubbles will form on the top side and the bottom will nicely brown.

Flip over the pancakes and continue to cook until both sides are browned.

Repeat and enjoy!

Makes about 20 pancakes.

Revised source for basic pancake recipe: “Better Homes & Gardens New Cookbook.”