Bart's Recipes
Start by finely chopping fifty grams of walnuts. Pit the two dates and cut them into very small pieces. Break the two eggs into a bowl and whisk them thoroughly with a splash of milk and a pinch of cinnamon. Fold the chopped walnuts and dates into the egg mixture, ensuring the filling is evenly distributed throughout the batter.
Heat a knob of butter in a large skillet over medium-high heat. Wait until the butter is melted and begins to brown slightly. Using a spoon, drop small portions of the batter into the pan, making sure the nuts and dates are well distributed for each pancake.
Cook the pancakes until the bottom turns golden brown and the egg on top is mostly set. Then carefully flip them over with a spatula and cook the other side briefly until completely cooked through. Remove the pancakes from the pan and repeat this process until all the batter is used, adding extra butter as needed to prevent sticking.
Distribute the baked walnut-date pancakes directly onto the plates. Serve the dish immediately while warm, so the roasted walnuts and softened dates are at their best.
