Gingerbread Pancakes with Banana Cream

Breakfast

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.

Average Rating: 4.625

TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
YIELD: 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

Instructions

1. 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.
2. 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.
3. 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.