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1
Heat oven to 350F Remove frozen pancakes from boxes; unwrap and carefully separate.
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2
Set aside to partially thaw.
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3
With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
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4
In 5 cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth.
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5
If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer.
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6
Set aside.
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7
Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary,in pan.
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8
Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
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9
Place banana slices in single layer over pancakes.
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10
Place remaining 12 pancakes over banana-topped pancakes.
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11
Pour remaining yogurt mixture evenly over all pancakes.
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12
With large turkey baster, coat pancakes evenly with yogurt mixture from pan.
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13
Let stand 10 minutes to allow yogurt mixture to soak into pancakes.
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14
With baster, coat pancakes again with yogurt mixture from pan.
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15
Let stand 5 minutes longer.
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16
Sprinkle 1/2 cup pecans evenly over top.
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17
Bake 30 to 40 minutes or until edges are set and light golden brown.
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18
Let stand 10 minutes before serving.
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19
Cut into 12 servings; place on individual plates.
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20
Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans.
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21
Sprinkle edge of each plate with additional cinnamon.
