Gingersnap Peanut Butter Pancakes

01Method

1. 1

   Combine the flour, milk, crushed gingersnaps, peanut butter, melted butter, sugar, egg, baking powder, ground ginger, salt, and cinnamon in a large bowl. Whisk until a smooth, uniform batter forms.

2. 2

   Lightly grease a griddle and warm it over medium-high heat. Ladle about half a cup of batter onto the surface and cook until bubbles appear across the top and the edges look set, 3 to 4 minutes. Flip the pancake and continue cooking until the underside is golden brown, 2 to 3 minutes. Work through the remaining batter the same way.