1 cup flour
1 egg
¼ cup milk
3 tbsp sugar
4 cup fresh coconut, grated
½ inch ginger root, grated
yogurt, salt, aniseeds to taste
oil

1. Beat up egg with 2 tbsp milk, combine with flour and salt and make thick pastry. Leave in a cold place for 30 minutes.
2. Add the rest of milk to get pastry looking like nonfat cream. If it’s too thick, add some milk. Preheat a small pan and fry over medium or strong heat.
3. Combine coconut, aniseeds, sugar and ginger. Put 1 full tsp coconut stuffing on each pancake and fold in four. Cover and let it cool about 30 minutes.
4. Decorate with the rest of grated coconut and serve with yogurt.

4 bananas, peeled
½ cup sugar
3 tbsp lemon juice
4 tbsp water
2 tbsp sesame seeds
2/3 yogurt or sour cream
1 tsp vanilla essence
1 tbsp powdered sugar
lemon peel for decoration

1. Slice bananas in pieces 2 inches (5 cm) long, put in a bowl, add lemon juice and roll them in.
2. Combine water and sugar in a small pan and heat until sugar dissolves. Bring to a boil and cook 5 minutes.
3. Pour off lemon juice and dry bananas with a tea-towel. Lay butter-paper on backing sheet and place bananas on it.
4. Sprinkle bananas with caramel. Do it quickly because caramel congeals right away. Strew with sesame seeds and leave for 10 minutes.
5. Mix yogurt, powdered sugar and vanilla essence.
6. Remove bananas from butter-paper, pour upon yogurt and trim with lemon peel.