Ingredients:
- 4 plain buckwheat pancakes (homemade or pre-made)
- 4 Conference pears
- 1 cinnamon stick
- 1 star anise pod
- 50g powdered sugar cane
- 150g Banania spread
- 20g coffee-flavored chocolate
- Peel the pears, cut them in half, remove the center, cut them into small cubes and bake them over high heat for 15 minutes with the sugar and spices.
- Add the Banania spread and mix well, making sure not to crush the pears.
- Reheat the pancakes over low heat to soften.
- Place one pancake on a work surface, and place the a quarter of the pear mix in the center; close the pancake up in the shape of a pouch in your hand, holding it together with kitchen twine. Repeat for the other pancakes.
- Just before serving, grate the coffee-infused chocolate on each pouch, and serve still warm.
A little nutritional info
Don’t hesitate to use seasonal fruits and vegetables; it will come out great! Not only are they cheaper and less processed, they will naturally contain more nutritional benefits, and the taste will be all the more appreciated. For this pouch recipe, you might choose pears in winter, and change them out for strawberries in summer, for instance!
