The folks from Snooze: the AM Eatery share the perfect holiday breakfast recipe.
Makes 2 - 7 inch pancakes
8 oz. Favorite Pancake Batter
1 Big Peppermint Marshmallow
4oz. Spiced Rum Coco
2 Ginger Snaps (Crumbled)
1 tbs. Peppermint Pieces (Crumbled)
A Dusting of Powdered Sugar
Cook fluffy homemade pancake to perfect doneness and place on a large plate. Place peppermint marshmallow to the center of the freshly cooked pancake. Pour the hot spiced rum coco over the cake and mallow. Top with crumbled gingersnap cookies and crushed peppermint pieces. Add the secret ingredient (a dusting of powdered sugar). Eat and enjoy!