Banana Pancakes With Gingersnap Spread Recipes

Steps:

• Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.
• Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• 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.