Yield: 2 Servings
Measure | Ingredient |
---|---|
1½ cup | Sliced banana; divided |
⅓ cup | All-purpose flour |
⅓ cup | Nonfat buttermilk |
1 tablespoon | Sugar |
½ teaspoon | Vanilla extract |
1 \N | Egg |
⅓ cup | Light process cream cheese product |
2 tablespoons | Brown sugar |
½ teaspoon | Vanilla extract |
\N \N | Vegetable cooking spray |
Combine ½ cup banana, flour, and next 4 ingredients in container of an electric blender; cover and process until smooth, scraping sides of container with a rubber spatula. Pour batter into a bowl; cover and chill 15 minutes.
Beat cream cheese and next 2 ingredients at medium speed of an electric mixer until light and fluffy; set aside.
Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancake when top is covered with bubbles and edges look cooked. Repeat with remaining batter to make 8 pancakes.
Place 1 pancake on each of two serving plates. Spread 1 tablespoon cheese mixture over each pancake; arrange 2 tablespoons sliced banana over each serving. Repeat procedure with remaining pancakes, cheese mixture, and banana, ending with banana. Yield: 2 servings.
Recipe by: Cooking Light, Jan/Feb 1994, page 87 Posted to recipelu-digest by Brenda <balcorn@...> on Feb 7, 1998