DIRECTIONS

1. STIR together flour, baking powder, cinnamon and salt in small bowl until blended.
2. WHISK eggs in medium bowl. Whisk in milk, ³/₄ C. dulce de leche and melted shortening. Add dry ingredients, stirring until just blended.
3. WHISK together syrup and remaining dulce de leche in small microwave-safe bowl until smooth. Microwave on HIGH 1 minute or until warm. Cover and set aside until needed.
4. HEAT griddle or large nonstick skillet over medium-low heat. Coat griddle with no-stick cooking spray. Pour ¹/₄ C. batter for each pancake onto hot griddle. Cook until bubbles appear and edges are dry. Turn and cook until golden brown. Serve pancakes topped with sliced bananas, glazed pecans, if desired, and dulce de leche syrup mixture.
5. To make homemade dulce de leche: Pour 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk into 9-inch pie plate. Cover with foil. Place pie plate in larger shallow pan filled with about ¹/₂-inch hot water. Bake at 425°F. for 2 hours or until thick and caramel-colored. Whisk until smooth. Cool completely.