Living thousands of miles from home you make new friends, a new form of family and those past people are only seen via technology or planned visits. Or sometimes you are just living life fully and you stumble into people you knew in your past life. The life where you know the streets and went through your awkward phases (almost all of them).
This weekend was a mix of both present and past when I ran into an old friend who’s couch I used to sleep on as a teenager. And another school friend from Germany and I spoke via that book face site. And to top it off these pancakes excite me beyond compare. I wish I had come up with these years ago because I don’t know how I lived without them.
It’s no secret of my love for citrus. You say citrus and I say weakness.
And these are tart and probably perfect served with tart greek yogurt or mascarpone, but I ate them with nothing and the zing on my tongue reminded me of why these work.
They are a perfect way to wake up.
1 medium lemon, juiced
1 teaspoon lemon rind, finely chopped
1/3 cup milk
1/3 cup superfine/caster sugar
3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup lemon juice
1/3 cup brown sugar
1 tablespoon butter
Place the eggs, lemon juice, lemon rind and milk into a bowl and whisk to combine.
Place the flour, sugar, baking powder and soda into a separate bowl. Sift into the lemon mixture.
Whisk until smooth and well combined.
Allow to stand for 10 minutes. Place some butter into a frying pan and heat on low-medium.
Spoon tablespoonful amounts into a frying pan and cook until browned, approximately 1 1/2 minutes on either side.
Cook the remaining batter until done.
Heat the frying pan on high and place the butter, lemon juice and brown sugar into frying pan and stir until thickened into a syrup and bubbling.
Pour over the pancakes.