Pancake
Banana Berry Pancakes
Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.
Ingredients:
- crisco® original no-stick cooking spray
- 1 large egg, slightly beaten
- ⅔ cup milk
- 2 tablespoons crisco® pure canola oil
- 1 (7 ounce) package martha white® banana nut flavored muffin mix, or whole grain banana nut muffin mix
- 1 cup lowfat vanilla yogurt
- 2 cups berries, sliced strawberries, blueberries and/or raspberries
- 1 teaspoon powdered sugar
Directions:
- Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
- Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
- Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.