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.

I didn’t manage to wish ’Happy New Year!’ to you yesterday, but I am doing it now! Have sweetness in your life during the entire year! ♥

We all have many desserts in our homes during this time of the year. When they finish, if you have a waffle-making device – I received one from my Dad on my birthday – and you’re searching for a light dessert, here’s a great recipe. You won’t need too many ingredients—

(for 7 waffles)

130g flour

3g baking powder

200ml milk

5g vanilla sugar

2 tbsp of sugar

30g (melted and cooled) butter

+ 150g whipping cream

15g sugar

blueberries (or any other fruits preferred by you)

Mix all the ingredients.

Transfer parts of the batter to the waffle-making device by using a ladle.  

Mix the whipping cream and the sugar.

Serve the waffles with whipped cream and blueberries – you will be happy like a child! 

🧇 

For a lighter version of the waffles, here are the ingredients I came up with—

130g flour

3g baking powder

150ml sparkling water

50g vegan sour cream

5g vanilla sugar

30g (melted and cooled) butter or vegan butter

You can have your sweet waffles with a hazelnut spread and pear slices.

Homebaked. A different thing. J 

Here are the ingredients that you need—

500ml whipping cream

50g sugar

25g tapioca flour

vanilla extract

50g dark chocolate

for the filling

3 eggs

150g sugar

10g vanilla sugar

230g flour

4g baking powder

20g cocoa

120ml milk

70g butter

for the batter

+2 bananas

+butter and flour -> baking pan

First, make the filling.

Place the whipping cream, sugar, and tapioca flour (you can replace it with starch), mixed beforehand in a pan, on low heat. Stir from time to time, removing the pan from the heat after the cream has boiled. Then add the vanilla extract, then the chocolate pieces. Place the pan immediately in the fridge. This way, the chocolate will melt, but not completely, keeping its crunchiness.

Mix the eggs with the sugar well. Continue to incorporate, with the help of a wooden spoon, the vanilla sugar, flour, baking powder, cocoa, milk, and then the melted and cooled butter.

Pour the batter into a round mould that has been previously buttered and floured. Bake in the preheated oven at 180⁰C for 30 minutes.

Let the cake cool. Then, cut out a piece of the cake (leave approximately 2 cm from the edge). Scoop out pieces from the cut-out cake, crumble them and place them into a bowl.

Place the bananas cut into half on the bottom of the scooped-out cake.

Mix the cream and pour it on top of the bananas. Then, start making the molehill cake from the pieces scooped out from the cake. Let the cake sit in the fridge for at least one hour before cutting it and serving it.

Finally, here’s my favourite milkshake. It’s so easy to make!

In a blender, mix

250ml milk

2 bananas

4g vanilla sugar

for 1 minute. Then, pour into glasses, add a large ice cube, and cool down!

It is enough for 2 people.

The strawberry season hasn’t yet ended and... I had only baked myself a small cake on my name day, so I told myself... ’Why not?’.

You will need the following ingredients, in addition to the tartlet moulds, for the 

CRUST

150g flour

70g (melted and cooled) butter /oil also goes – I used flaxseed oil/

1 egg yolk

10g vanilla sugar

1 tbsp vinegar

2 tbsp water

a pinch of salt

CREAM

1 egg

165ml milk

60g sugar

25g flour

a dash of vanilla extract

+butter/oil and flour -> baking moulds

+at least 15-16 large strawberries

All these make 8 tartlets. J

I made the dough based on this recipe and I split it into 8. I used flaxseed oil instead of butter. Bake the mini crusts for 20 minutes, in the preheated oven, at 160⁰C. To keep the crusts thin, I used baking beans.

To make the cream, beat the egg and the sugar. Add the flour and mix very well. Pour the mix into the milk boiling with the vanilla extract. Continue to mix until you see bubbles forming. Pour the cream into the mini crusts (I took them out of the moulds first).  

Let them cool a bit and place them in the fridge.

Marcel’s suggestion was to place the strawberries (cleaned and cut into slices) onto the tartlets right before serving. They were fresher this way.

There is so much versatility offered by the various crust and cream recipes, combined with nature’s gifts to us!

5 egg whites

2 tbsp vinegar

200g sugar

10g vanilla sugar

5 tbsp cornstarch

+

10 pcs of passion fruit

3 teaspoons sugar

+

250g whipping cream

25g sugar

I haven’t baked a large Pavlova in a while – only its mini version. After Christmas, I was, however, left with many egg whites. Without a cake made by me on my birthday, it was time to bake it!

Beat the egg whites; when they are stiff, pour in the vinegar. Continue to mix, adding the sugar and the vanilla sugar mixture bit by bit. The cornstarch comes in at the end.

Line a baking pan with baking parchment. Using a round shape (mine is 23 cm wide and 7 cm deep), pour the mixture, level it, and remove the shape. 

Bake for 2 hours in the preheated oven at 100°C (after baking, leave the meringue in the oven for 5-10 more minutes with the door slightly open; it will prevent it from cracking).

In the meantime, scoop out the passion fruit pulp. Add the sugar and mix.    

When the meringue has completely cooled, beat the whipping cream with the sugar. 

Decorate by using a pouch to add tufts of whipped cream (Marcel’s idea) and the passion fruit mixture on top.

Use what’s left from the passion fruit mixture for individual slices when you serve them – that is if your Pavlova keeps in the fridge without being munched. :D