Today was my name day. Not many people are aware of it. 😊 I do celebrate it, though, if only with something sweet. My friend Sidra sent this recipe over more than two years ago. I’ve only managed to adapt it and try it today. However, better late than never to lick your fingers.

• I used

10 medium-large dates

10 walnut cores

10 teaspoons of peanut butter

100g hazelnut spread [we made some ourselves; to be continued] or melted chocolate

salt without anticaking agents

• Method?

Open the dates and pit them [Kara enjoyed playing with two date pits].

Place the walnut cores inside the dates, one by one.

‘Seal’ them with the peanut butter.

In the end, soak the mini-desserts in the hazelnut spread.

Before placing these treats in a dish and letting the dish sit in the freezer for half an hour, sprinkle some salt on them.

• I hope you loved them!

Makes 4 pancakes (Φ 14 cm)

1 banana

1 egg

120g yoghurt

65g flour

4g baking powder

5g vanilla sugar

+ butter à pan

+ hazelnut spread à serving  

At times, we are craving a filling and fast breakfast. These pancakes can be a successful candidate to this end.

How to make them?

Mash the banana, add the entire egg, the yoghurt (I used buffalo yoghurt), the flour, the baking powder, and the vanilla sugar. Mix well.

Butter the pan and let it heat up. Spread a big ladle of batter onto the entire surface of the pan (thickness: 2-3 mm); flip the pancake only when you see bubbles form. (Be careful – banana pancakes have a different texture than regular pancakes; it is more difficult to work with them and are stickier.)

Serve them warm with a hazelnut spread. Not even our cats were indifferent.