Microwave 2 Tbsp. butter, caramels and 1/4 cup milk in small microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
Mix flour, sugar, baking powder and salt in large bowl; set aside. Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add remaining milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to dry ingredients; stir until blended.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Slice remaining bananas. Serve pancakes topped with sliced bananas and caramel sauce.
Caramel sauce makes a delicious alternative to syrup in these special-occasion pancakes that are a real treat.
For best results, use a fully ripe banana to mash for use in making the pancake batter. Then, use firmer bananas to slice for the topping.
Serve with freshly brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.