(NAPSA)—The ever-popular combo of peanut butter and bananas stole the show in the “Bake It Better With Kids” Recipe Contest. Flap Jack’s Peanut Stacks—hearty oat pancakes stacked with a honeyed peanut butter spread and bananas—earned $6,500 for Grand Prize winner Renata Stanko of Lebanon, Ore. Co-sponsored by Quaker Oats and the National Honey Board, the contest encouraged parents to spend quality time in the kitchen with their kids, and these prize-winning pancakes makea deliciousstart to a weekend morning. The recipe uses on-hand ingredients, and kids can help with measuring and mixing while an adult does the cooking. Flap Jack’s Peanut Stacks 5 servings (10 pancakes) 1 cup peanut butter 44 cup honey 1 cup Quakeroats (quick or old fashioned, uncooked) 14 cups low-fat buttermilk 14 cup all-purposeflour 1 tablespoon sugar 2 teaspoons baking powder 14 teaspoon baking soda 14 teaspoonsalt 1 egg, lightly beaten 2 tablespoons vegetable oil 3 medium-size ripe bananas, peeled andsliced Combine peanut butter and honey; mix well. Set aside. Combine oats and buttermilk; let stand 10 minutes. Combine flour, sugar, baking powder, baking soda and salt. Add egg and oil to oats mixture; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. Heat griddle over medium-high heat; lightly grease. For each pancake, drop scant “% cup batter onto griddle; spread into 4-inch circle. Turn pancakes when edges are covered with bubbles and begin to look cooked. For each stack, place one pancakeon plate; spread with 1 tablespoon peanut butter mixture. Top with 4 to 6 bananaslices; repeat. Drizzle with honey. Cook’s Tip: Substitute soy nut butter for peanut butter in spread.
