Gingerbread Pancakes with Banana Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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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. 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 king arthur unbleached 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:
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. Yield: 42 pancakes (4-2/3 cups topping).
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