Cinnamon Toast Crunch Sheet Pan Pancake Recipe

Ingredients

1

                        box (15.6 oz) Cinnamon Toast Crunch™ Complete Pancake Kit

Water or milk called for on pancake kit box

2

eggs, slightly beaten

1/2

                        cup from 1 tub (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting

2

medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)

Preparation

Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

In large bowl, stir pancake mix, water or milk, and eggs with fork or whisk until well blended.

Sprinkle Cinnadust™ over batter in bowl. Gently stir into batter about 6 to 8 times (do not mix in completely). Pour into pan, and spread evenly.

Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes.

In small microwavable bowl, place frosting. Microwave uncovered on High 15 to 20 seconds or until frosting is thin enough to drizzle. Dip fork into frosting, and drizzle half of the frosting over pancake. Top with banana slices and cereal topping; drizzle remaining warmed frosting over top.

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