Fruit-Topped Whole Wheat Pancakes

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup 2% milk
• 2 eggs, slightly beaten
• 6 Tbsp. Country Crock® Spread, divided
• 2 medium bananas, halved lengthwise and sliced
• 2 cups fresh blueberries
• 1 Tbsp. honey

Directions:

1. Combine flours, baking powder and salt in large bowl. Beat milk, eggs and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
2. Melt remaining 4 tablespoons Spread in 12-inch nonstick skillet over medium-high heat and cook bananas, blueberries and honey, stirring occasionally, 4 minutes or until blueberries begin to burst. Add 1/4 cup water, if desired, to thin mixture to syrup consistency. Remove fruit mixture from skillet; set aside and keep warm. Rinse skillet and wipe dry.
3. Spray skillet with no-stick cooking spray, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter. Serve pancakes topped with fruit mixture.