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
Provided by Taste of Home
Time 30m
Yield 42 pancakes (4-2/3 cups topping).
Number Of Ingredients 14
Steps:
- 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 : Calories 681 calories, Fat 26g fat (16g saturated fat), Cholesterol 168mg cholesterol, Sodium 678mg sodium, Carbohydrate 101g carbohydrate (51g sugars, Fiber 2g fiber), Protein 12g protein.
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Sya Mabaso
[email protected]These pancakes are delicious! I love the unique flavor of the gingerbread.
Funmij42 Angel
[email protected]I followed the recipe exactly and my pancakes turned out great. I will definitely be making them again.
Bontu Asefa
[email protected]These pancakes were a bit too dry for my taste.
Equalizer
[email protected]I'm not sure I would make these pancakes again, but they were interesting to try.
Fahim Islam
[email protected]These pancakes are a great way to use up leftover bananas.
Abuzarkhan Abuzarkhan
[email protected]I would definitely recommend these pancakes to anyone who loves gingerbread and bananas.
Samantha Chiseko
[email protected]These pancakes are a bit time-consuming to make, but they're worth the effort.
debra otieno
[email protected]I love that these pancakes are made with whole wheat flour. They're a healthier option than traditional pancakes.
Hk sahon Hossen
[email protected]These pancakes are perfect for a special occasion breakfast or brunch.
Moin Akhtar
[email protected]I've made these pancakes several times now and they're always a hit. They're my new go-to pancake recipe.
Arman Dogar
[email protected]These pancakes are a great way to start your day! They're filling and delicious.
Nzube Demian
[email protected]I had some trouble getting the pancakes to flip without breaking, but they still tasted great.
Mahamad Mantk
[email protected]These pancakes were a bit too sweet for my taste, but my kids loved them.
Monika Richard
[email protected]I'm not a huge fan of gingerbread, but I really enjoyed these pancakes. The banana cream sauce really makes them.
Møàhmêd Làrõüçī UwU Cat
[email protected]These pancakes are a great way to use up leftover gingerbread cookies.
Milan Tamu
[email protected]I made these pancakes for Christmas morning and they were a huge success. Everyone loved them!
Manjila Rai
[email protected]The pancakes were light and fluffy, and the banana cream sauce was rich and decadent.
Usman Math 15
[email protected]I loved the combination of gingerbread and banana in these pancakes. It's a unique and delicious flavor combination.
Simon “Si-Fi” Fisher
[email protected]These pancakes were a hit with my family! The gingerbread flavor was perfectly balanced with the sweetness of the bananas and the creaminess of the sauce.