Pancakes

Ingredients

• Buttermilk Pancake & Waffle Mix, Complete

  Complete, Buttermilk, Aunt Jemima

  ⅓ cup or 45g

• Margarine, Country Fresh Taste

  Shedd's Spread Country Crock

  1 tbsp or 14g

Directions

1. Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas
2. Once banana is mash crack the eggs in it. Pour the eggs over the banana and stir until the eggs are completely combined. Whisk the eggs together until the yolks and whites are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter. Stirr until the mixture becomes blended.
3. Heat a greased (grease with cooking spray) griddle on medium heat. Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
4. Delicately flip the pancake after about 25 seconds or when it browns.
5. Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch. Makes 8 small pancakes.