ResHall Recipes: gingerbread pancakes and banana bread

By RUBEN GEORGE

Christmas is filled with happiness and jolliness that gives you a warm and fuzzy feeling on the inside. These are the same emotions and reactions I get when I eat the food this holiday has to offer.

My favorite part of a full course meal is dessert. Since I was a toddler, I have always had a sweet tooth. Every Christmas morning my family will have a Christmas breakfast and my aunt will bake my favorite banana bread and gingerbread pancakes. Being a family that is prone to diabetes, we’ve had to cut down on our sugar intake. With that being said, I still have the opportunity to try some of my favorite cakes and sweets during the Christmas holiday. Here are some delicious recipes I would like to share and I hope you enjoy!

Recipes

Gingerbread Pancakes

 1 teaspoon ground cinnamon 
 


 1 egg 


 1/2 teaspoon vanilla extract 


 1/4 cup molasses 


 1 1/2 cups water

 1 teaspoon baking powder 


 1/4 teaspoon baking soda

 1/4 teaspoon salt 


 1/2 teaspoon ground dried ginger

 1 1/2 cups all-purpose flour

Method:

 Whisk flour, baking powder, baking soda, salt, ginger and cinnamon in a bowl then set aside.

 Mix beaten egg, vanilla and molasses until smooth in a separate bowl. Whisk in the water. Stir the flour mixture into the molasses to create batter.

 Heat a lightly oiled frying pan over medium-high heat. Drop batter using a large spoon onto frying pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.

ENJOY!

Banana Bread

 1/2 cup sour cream 


 1/2 cup chopped walnuts 


 2 medium bananas, sliced

 2 eggs 
 


 1 teaspoon vanilla extract 


 1 1/2 cups all-purpose flour

 1 teaspoon baking soda 


 1/2 teaspoon salt

 1/2 cup butter, melted

 1 cup white sugar 


Method:

 Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan.

 Stir melted butter and sugar in a large bowl. Add and mix eggs and vanilla. Mix the flour, baking soda and salt, in a separate bowl then stir into the butter mixture until smooth.

 Gently combine the sour cream, walnuts and bananas then spread evenly into the loaf pan.

 Bake for 60 minutes. Cool loaf in the pan for 10 minutes.

ENJOY!