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- Separate cookies. Scrape creme filling into small bowl; reserve for later use. Crush 4 cookie halves; reserve for later use
- Crush remaining cookies; place in medium bowl. Stir in pancake mix. Add water, stir just until moistened. Let stand 2 min. Meanwhile, heat large heavy skillet on medium-high heat; spray with cooking spray.
- Ladle batter into hot skillet, using 1 tbsp (15 ml) batter for each pancake. Sprinkle with reserved cookie pieces. Cook until bubbles form on tops, then turn to cook other sides.
- Serve pancakes topped with reserved creme filling.
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