BANANA PANCAKES WITH GINGERBREAD SPREAD

FOR THE GINGERBREAD SPREAD:
10 gingersnap cookies, ground fine
1/2 cup Parkay Original-stick margarine, softened
3 tablespoons dark brown sugar
FOR THE PANCAKES:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup Egg Beaters Egg Product
2 cups buttermilk
1/2 cup whole milk
4 tablespoons Parkay Original-stick margarine, melted
1 to 2 tablespoons Parkay Original-stick margarine
3 large bananas, sliced

TO MAKE THE GINGERSNAP SPREAD:
Mix cookie crumbs, 1/2 cup margarine, and brown sugar until well blended. Keep at room temperature until ready to use. Refrigerate after use.

TO MAKE THE PANCAKES:
With a wire whisk, in a large bowl, combine the flour, sugar, salt, baking powder, and baking soda well.

In a separate bowl, combine the eggs, buttermilk, milk, and 4 tablespoons melted margarine. Do not overbeat. Stir liquid into dry ingredients until just combined. Let sit 5 minutes.

Melt 1-2 tablespoons margarine in a non-stick skillet or a pancake griddle. Ladle 1/4 cup batter into pan for each pancake. Immediately press 4-5 banana slices into each so that the batter oozes slightly over fruit. Cook until bubbles appear, flip, and cook another 2 minutes per side.

Serve with gingersnap spread and maple syrup

Makes 12 servings
Source: ConAgra Foods