Strawberry Banana Pancake Wraps with Chocolate Hazelnut Spread


Ingredients

PANCAKES
Crisco® Original No-Stick Cooking Spray
2 large eggs, lightly beaten
3/4cup plus 1 tablespoon milk
1 (7 oz.)package Martha White® Strawberry Flavored Muffin Mix
FILLING
4tablespoons Jif® Chocolate Flavored Hazelnut Spread
4 small bananas
Parchment paper

 

Preparation Directions

1.SPRAY griddle or large skillet with no-stick cooking spray. Heat griddle or skillet over medium heat (if electric, heat to 325ºF). Combine eggs, milk and muffin mix in medium bowl. Stir just until large lumps disappear. Batter will be thin.
2.POUR slightly less than 1/2 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until pancakes begin to look dry around edges. Turn, cook 1 to 2 minutes or until golden brown.
3.COOL slightly. Spread about 1 tablespoon chocolate hazelnut spread on each pancake. Place banana at one edge. Roll pancake around banana. Cut in half with a serrated knife. To eat out of hand, place each half diagonally on parchment squares and roll up.
TIPPeanut butter may be substituted for chocolate hazelnut spread.
Prep Time: 5 min
Cooking Time: 10 min
Serving size: 8 pancake wraps