Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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

Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

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 ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with banana cream.           42 pancakes  – (4 2/3 cups topping)

 

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)