Peanut Butter and Banana Pancake Turnovers

*Back To School Collection-HANDS-ON: 25 min *TOTAL: 25 min *SERVES: 4-6

1-1/4 cups milk
1/4 cup unsalted butter, plus about 3 TB for cooking
1 teaspoon vanilla extract
1-1/2 cups flour
3 teaspoons baking powder
1 TB sugar
1/2 teaspoon salt
1 large egg
1/4 cup peanut butter
2 bananas, peeled and thinly sliced
+ Cinnamon, for sprinkling

1. Preheat oven to 375 degrees.
2. Warm milk and 1/4 cup butter in a small saucepan over medium heat, swirling pan, until butter melts (do not let boil), remove from heat and add vanilla.
3. Whisk flour, baking powder, sugar, and salt in a large bowl. Beat egg in a medium bowl; slowly whisk warm milk mixture into egg. Whisk wet ingredients into dry ingredients until just combined; batter will be lumpy.
4. Line a baking sheet with parchment paper. Melt 1 TB butter in a large nonstick skillet over medium heat. Working in batches, drop batter into skillet in 1/4-cup dollops. Cook until tops bubble, about 2 minutes, then top half of each pancake with about 1 teaspoon butter, 2-3 banana slices, and a sprinkle of cinnamon. Fold each pancake over filling (taco-style) with a spatula, then transfer to prepared baking sheet. Bake 2-3 minutes.
5. Meanwhile, add 1 more TB butter to pan and repeat process with batter, peanut butter, banana, and cinnamon. Remove first batch from oven as second goes in, and repeat with any remaining batter.

(Source: dash magazine & photo also)