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Gingerbread Pancakes with Banana Cream

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don't have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch. —Barbara Brittain, Santee, California
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    42 pancakes (4-2/3 cups topping)

Ingredients

  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 2 medium bananas, chopped
  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 6 eggs
  • 1-1/2 cups molasses
  • 6 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2-1/4 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 4 cups 2% milk

Directions

  • In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving.
  • In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream.
Nutrition Facts
3 pancakes with 1/3 cup topping: 681 calories, 26g fat (16g saturated fat), 168mg cholesterol, 678mg sodium, 101g carbohydrate (51g sugars, 2g fiber), 12g protein.

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