We spent the weekend eating and playing at the beach; eating and playing board games; eating and playing with Miss B. and C. & M.'s big goofy dog; and oh, eating some more. My favorite kind of weekend. We started as we meant to go on, early Friday evening, with some beers, a bottle of rose, and a few plates of oysters.
C. & M. were shocked when I confessed I had never eaten an oyster before. I'm still kind of amazed myself to realize the advanced age I had reached before trying one. All those wasted years! Because they really are wonderful: "as close as you can get to eating the ocean," as C. said. And the best part is when a highly-touted culinary experience actually lives up to the hype.
I was able to return the favor on Saturday morning, when I made pancakes for breakfast and served them with maple syrup, because M. had never tasted maple syrup before. Given how much it costs in Australia, I think we may have both acquired an expensive new habit this weekend.
Adapted from Nigella Express
I am not exaggerating when I say that this homemade pancake mix has transformed our weekend breakfast routine: we have gone from having pancakes two or three times a year to every Sunday, without fail.
600 g/5 cups plain/all-purpose flour
3 Tbsp baking powder
2 tsp bicarbonate of soda/baking soda
1 tsp salt
40 g/3 Tbsp sugar
Mix all ingredients together and store in an airtight container at room temperature. Keeps indefinitely.
150 g/1¼ cups* pancake mix
125 ml/4 oz milk
125 ml/4 oz yogurt
1 Tbsp melted butter
Heat a frying pan or griddle over medium heat. Mix all ingredients together until smooth.
You can fry these with no fat if you feel confident your pan is sufficiently nonstick; otherwise, grease the pan with butter. Drop batter in large tablespoonfuls and cook until the edges are starting to dry out and bubbles appear, about 2 minutes.
Flip and cook for 1-2 minutes on the other side. Remove to a warm plate and repeat with remaining batter. Serve immediately, drizzled with real maple syrup.
Serves 4 adults and 1 child.
* I have found that this recipe can successfully be halved by using half of all the ingredients, except the egg. I can't halve eggs.