Recipe by wicked cook 46
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
- 10 gingersnap cookies, finely crushed
- 1⁄2 cup margarine, softened
- 3 tablespoons firmly packed dark brown sugar
- 2 cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 5 tablespoons margarine, divided
- 2 eggs
- 2 cups low-fat buttermilk
- 1⁄2 cup whole milk
- 3 large ripe bananas, sliced
- maple-flavored syrup (optional)
Directions See How It's Made
- 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.