No kid wants to get on a regular bus if a double decker is available. So why make single-decker banana pancakes when you can make these?
What You Need
Original recipe yields 4 servings
1 cup flour
2 Tbsp. sugar
1 tsp. CALUMET Baking Powder
1/4 tsp. baking soda
1 egg, beaten
3/4 cup milk
1/2 cup BREAKSTONE'S Sour Cream
1 tsp. vanilla
1 Tbsp. oil
1/2 cup chocolate-hazelnut spread, divided
2 banana s, sliced, divided
1/2 cup thawed COOL WHIP Whipped Topping, divided
1/2 cup maple-flavored or pancake syrup, divided
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Let's Make It
Mix first 4 ingredients. Beat egg, milk, sour cream and vanilla in medium bowl with whisk until blended. Stir in flour mixture.
Heat griddle or large skillet, brushed lightly with oil, on medium heat. Ladle batter onto griddle, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
For each serving, layer a pancake with 1 Tbsp. spread, 1/8 of the banana slices and 1 Tbsp. COOL WHIP; repeat layers. Top with 2 Tbsp. syrup.
Serve with freshly brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 100g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 pancakes (with toppings) 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.