Banana Pancakes With Gingersnap Spread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 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)

Recipe

• 1 mix cookie crumbs, 1/2 cup parkay and brown sugar in medium bowl until well blended; set aside.
• 2 combine flour, granulated sugar, baking powder, baking soda and salt in large bowl; set aside.
• 3 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.).
• 4 add to dry ingredients; stir just until moistened.
• 5 let stand 5 minutes.
• 6 melt the remaining 1 tablespoon margarine in large nonstick skillet.
• 7 ladle batter into skillet, using 1/4 cup batter for each pancake.
• 8 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.
• 9 cook until bubbles form on tops of pancakes, then turn over to brown other sides.
• 10 serve topped with the gingersnap spread.
• 11 drizzle with syrup, if desired.