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INGREDIENTS

Servings
  •   Pancakes
  • 12-1/4 oz. all-purpose flour
  • 2-1/2 oz. granulated sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 19 oz. buttermilk
  • 4-3/4 oz. whole eggs
  • 2-1/4 oz. butter, melted
  • 6 oz. Mini CHIPS AHOY! Real Chocolate Chip Cookies, quartered, divided
  •   Banana Topping
  • 1 tsp. butter
  • 4-1/2 bananas, quartered lengthwise, cut into 1/2-inch pieces

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 430
Total fat 14g
Saturated fat 6g
Trans fat 0.5g
Cholesterol 75mg
Sodium 600mg
Carbohydrate 67g
Dietary fiber 3g
Sugars 26g
Protein 9g
Calcium 10%DV
Iron 15%DV

DIRECTIONS

    Pancakes:
  1. Sift  dry ingredients into a large bowl. Make a well in the center. Blend buttermilk and eggs; pour all at once into dry ingredients. Mix slowly until almost completely moistened. Stir in butter just until combined. (Do not over mix.) Carefully fold in 3 oz. cookie pieces. Let batter stand 10 min.
  2. Portion  batter onto 375°F griddle using #16 scoop. Cook 2 to 3 min. or until bubbles cover surface; turn over. Cook an additional 30 seconds. Repeat with remaining batter.
  3. Banana Topping:
  4. Melt  butter in medium saucepan on medium heat. Add bananas; sauté 1 to 2 min. or until softened and warm.
  5. Serve  2 pancakes topped with warm Banana Topping and remaining cookie pieces.
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