Dulce de Leche Homemade Pancakes

Ingredients:
1 cup Pillsbury BEST All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 (13.4 oz.) can dulce de leche (about 1 1/4 cups), divided
2 tablespoons Crisco All-Vegetable Shortening, melted
Crisco Original No-Stick Cooking Spray
1/2 cup Hungry Jack Original Syrup
2 ripe bananas, sliced
Glazed pecans (optional)


Preparation Directions:
1. STIR together flour, baking powder, cinnamon and salt in small bowl until blended.
2. WHISK eggs in medium bowl. Whisk in milk, 3/4 cup dulce de leche and melted
shortening. Add dry ingredients, stirring until just blended.
3. WHISK together syrup and remaining dulce de leche in small microwave-safe bowl
until smooth. Microwave on HIGH 1 minute or until warm. Cover and set aside until
needed.
4. HEAT griddle or large nonstick skillet over medium-low heat. Coat griddle with no-
stick cooking spray. Pour 1/4 cup batter for each pancake onto hot griddle. Cook
until bubbles appear and edges are dry. Turn and cook until golden brown. Serve
pancakes topped with sliced bananas, glazed pecans, if desired, and dulce de leche
syrup mixture.
TIP To make homemade dulce de leche: Pour 1 (14 oz.) can Eagle Brand Sweetened
Condensed Milk into 9-inch pie plate. Cover with foil. Place pie plate in larger
shallow pan filled with about 1/2-inch hot water. Bake at 425F. for 2 hours or until
thick and caramel-colored. Whisk until smooth. Cool completely.
Yield: 4 servings
Prep Time: 20 min
Cook Time: 10 min


Nutritional Information Per Serving:
Serving Size (1/4 of recipe), Calories 690 (Calories from Fat 150), Total Fat 16g (Saturated
Fat 7g, Trans Fat 0g), Cholesterol 120mg, Sodium 630mg, Total Carbohydrate 119g
(Dietary Fiber 119g, Sugars 77g), Protein 13g; Percent Daily Value*: Vitamin A 10%,
Vitamin C 15%, Calcium 40%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.