Double-Decker Banana Pancakes

• 1 cup flour
• 2 Tbsp. sugar
• 1 tsp. CALUMET Baking Powder
• 1/4 tsp. baking soda
• 1 egg, beaten
• 3/4 cup milk
• 1/2 cup BREAKSTONE'S Sour Cream
• 1 tsp. vanilla
• 1 Tbsp. oil
• 1/2 cup chocolate-hazelnut spread, divided
• 2 bananas, sliced, divided
• 1/2 cup thawed COOL WHIP Whipped Topping, divided
• 1/2 cup maple-flavored or pancake syrup, divided

1. Mix first 4 ingredients.
2. Beat egg, milk, sour cream and vanilla in medium bowl with whisk until blended.
3. Stir in flour mixture.
4. Heat griddle or large skillet, brushed lightly with oil, on medium heat.
5. Ladle batter onto griddle, using 1/4 cup batter for each pancake.
6. Cook until bubbles form on tops, then turn to brown other sides.
7. For each serving, layer a pancake with 1 Tbsp.
8. spread, 1/8 of the banana slices and 1 Tbsp.
9. COOL WHIP; repeat layers.
10. Top with 2 Tbsp.
11. syrup.

flour, sugar, baking powder, baking soda, egg, milk, vanilla, oil, chocolatehazelnut spread, bananas, thawed cool, maple

Taken from www.kraftrecipes.com/recipes/double-decker-banana-pancakes-180540.aspx (may not work)