Banana Pancakes with Gingersnap Spread

[mos]

These are a bit of work, but well worth it…serve ’em for a special occasion!
Banana Pancakes with Gingersnap Spread
10 gingersnap cookies, finely crushed
1/2 cup margarine
3 tbs firmly packed dark brown sugar
2 cups all-purpose flour
1 tbsgranulated sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
5 tbs margarine, divided
2 egg
2 cups lowfat buttermilk
1/2 cup whole milk
3 large ripe bananas, sliced
Maple-flavored syrup, optional
Mix cookie crumbs, 1/2 cup margarine 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 margarine.

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 tbs 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.

[Kimmie628]

Interesting recipe! It sounds like a great one to try for new years breakfast, thank you for sharing

[mos]

Hope that you like ’em!

[Author]

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