Banana Pancakes With Gingersnap Spread

"From the Parkay website Posting for Safe keeping. I have not tried this yet. Makes 18 pancakes with 2 teaspoons of spread per pancake Time is very approximate"
 
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Ready In:
40mins
Ingredients:
14
Yields:
18 pancakes
Serves:
9
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ingredients

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directions

  • Mix cookie crumbs, 1/2 cup Parkay and brown sugar in medium bowl until well blended; set aside.
  • Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl; set aside.
  • Melt 4 tablespoons of the Parkay; place in medium bowl. Add eggs, buttermilk and whole milk; beat with wire whisk just until blended. (Do not overbeat.).
  • Add to dry ingredients; stir just until moistened.
  • Let stand 5 minutes.
  • Melt the remaining 1 tablespoon margarine in large nonstick skillet.
  • Ladle batter into skillet, using 1/4 cup batter for each pancake.
  • Immediately top batter for each pancake with 4 or 5 banana slices; press bananas into batter with back of spatula to allow batter to partially cover banana slices.
  • Cook until bubbles form on tops of pancakes, then turn over to brown other sides.
  • Serve topped with the gingersnap spread.
  • Drizzle with syrup, if desired.

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Reviews

  1. This was very good, a little sweet for my taste but my DS's and the DH loved them. Made as directed. Made for Every Day Is A Holiday Tag.
     
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