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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

14 ServingsPrep: 25 min. Cook: 5 min./batch

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

2 of 2

Gingerbread Pancakes with Banana Cream (continued)

Directions (continued)

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. Yield: 42 pancakes (4-2/3 cups topping).

Nutrition Facts: 3 pancakes with 1/3 cup topping equals 681 calories, 26 g fat (16 g saturated fat), 168 mg cholesterol, 678 mg sodium, 101 g carbohydrate, 2 g fiber, 12 g protein.