Note to self #2

Just a few things I’ve learnt recently:

-Chamomile tea is delicious

-Sleep is precious

-PH 6.6 is compatible with life

-Sticking your finger in various orifices, sucks.

-If someone repeats something long enough, they will eventually believe it.

-I like bacon for dessert.  And pancakes with ice-cream of course

-I make the  best pancakes

-The second best pancakes are made in a little Dutch shop on the NSW mid-north coast.

-Twitter is dumb

-Unicyclists are geeks

-Bankers are silly paranoid people with no sense of pragmatism

Current Mood:

Maple Syrup

I love this stuff.

As an aspiring pancake artiste, I think good maple syrup is indispensible.  I even went all the way to Canada to get some.

The one I’m using at the moment comes all the way from Cape Breton in Nova Scotia.  It’s a dark slightly bitter sweet syrup that gently flirts with the palette, particularly  good with a tangy lemon/citrus pancake.  I picked some up during the Ride the Lobster unicycle race last year.  I wish I’d brought back more of it though.  Two bottles is not nearly enough, especially as one was donated to the girlfriend at the time.  I’ve almost run out

For any Canadians coming to Unicon 15 later this year…..bring of maple syrup.  Lot’s of it!!!

Current Mood:

Ginger Beer Pancakes

I have often claimed to have invented the ginger beer pancake, so it’s time I shared the recipe.

It’s quite easy and delicious.

You will need:

1 Cup (250mL) ginger beer (I find Bundaberg the best)

1 Cup self raising flour

2 eggs

A tsp salt

A tsp dark brown sugar

A pinch of nutmeg

Instructions

Beat the eggs until they are nice and frothy.  Add about half the Ginger Beer and mix gently.  Continue beating gently and sift in the flour and add the salt/sugar into the mixture.  Add a pinch of nutmeg.

Now heat olive oil in a pan.  Wait until the oil is running freely and you’re ready to cook the pancakes.  Add the rest of  the Ginger Beer into the mix  and stir in just before it’s ready to be cooked.  Spoon palm sized (or whatever size you like really) amounts of mix onto the hot pan.  Let it cook until bubbles form.  It is ready to turn when most of the bubbles have popped and it starts firming up around the edges.  Flip it upside down and toast until golden brown.

Serve with your favourite Canadian maple syrup (don’t buy the cheap stuff!) and or Ice-Cream (French Vanilla works best).

Yum!

Current Mood: