Zutaten für Banana Pancakes With Gingersnap Spread
- 1 cup gingersnap cookie crumbs
- 13 tablespoons Parkay margarine
- 1/4 cup packed brown sugar
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup whole milk
- Bananas, for 4-5 slices per pancake
- Maple syrup, to taste (optional)
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Zubereitung von Banana Pancakes With Gingersnap Spread
- Preheat your griddle or large nonstick skillet over medium heat.
- **Make the Gingersnap Spread:** In a medium bowl, combine 1 cup gingersnap cookie crumbs, 1/2 cup (1 stick) Parkay margarine, and 1/4 cup packed brown sugar. Mix until well combined and set aside.
- **Make the Pancake Batter:** In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate medium bowl, melt 4 tablespoons (1/2 stick) Parkay margarine. Add 2 large eggs, 1 cup buttermilk, and 1/2 cup whole milk. Whisk until just combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix. Let the batter rest for 5 minutes.
- Melt the remaining 1 tablespoon of margarine in the preheated skillet.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Top each pancake immediately with 4-5 slices of banana.
- Gently press the bananas into the batter with the back of a spatula to partially submerge them.
- Cook until bubbles form on the surface of the pancakes (about 2-3 minutes), then flip and cook the other side until golden brown (about 1-2 minutes).
- Serve the pancakes immediately, topped with a generous spoonful of the gingersnap spread. Drizzle with maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
65g
Fat
20g
Carbs
15g