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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love