Banana Pancakes With Gingersnap Spread Recipes

BANANA PANCAKE SANDWICH AND PEANUT BUTTER MAPLE SPREAD

Steps:

• Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add the buttermilk and eggs. Whisk together, gradually incorporating the flour mixture, just until combined. Add the banana slices and gently combine; the batter may be slightly lumpy. Let stand 10 minutes.
• Place a griddle pan over medium heat. Add the canola oil and butter. Using a ladle, pour 1/2 cup batter for each pancake, roughly 2 inches apart. When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until the pancakes are golden brown on the second side, about 4 minutes per side. Continue with the remaining batter.
• In a small dish using a rubber spatula, mix the peanut butter and maple syrup until combined. For each sandwich, spread some peanut butter mixture over a pancake, then top with another pancake.

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

BANANA GINGERSNAP PUDDING

Steps:

• Mix sugar and cornstarch together.
• Pour milk into medium-size microwaveproof bowl.
• Whisk in sugar mixture until cornstarch dissolves.
• Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
• Sti r in rum.
• Microwave on high 1 to 2 minutes longer until custard thickens.
• Remove from heat; cool slightly.
• Slice a layer of bananas into each of 4 individual dessert dishes.
• Add a layer of cookies and top with another layer of bananas.
• Pour custard over top bananas.
• Serve warm or chilled.
• Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
• Cook, over medium heat, stirring constantly until mixture begins to boil.
• Whisk some of hot milk mixture into beaten egg; return to saucepan.
• Bring to boiling, cook 1 minute. Follow procedure above.

GINGERBREAD PANCAKES WITH BANANA CREAM

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving., In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream.

GINGERSNAP PEANUT BUTTER PANCAKES

Steps:

• Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
• Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BANANA PANCAKES WITH GINGERSNAP SPREAD

Steps:

• Mix cookie crumbs, 1/2 cup Parkay 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 Parkay; 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 tablespoon 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.