It was my birthday on Friday...the countdown to 30 is now officially on so I'm wondering whether to compile some sort of 30 for 30 list that I'll probably never get round to completing. I had a day off work because I have this belief that one should not work on their birthday if they can avoid it and the one year I ignored this belief I had a rubbish birthday. Lesson learned.
Nick took the day off too and I went to the gym before we went out for lunch at Tsp - if you ever find yourself in Stoke on Trent you must go here for coffee and the guys who work there are awesome - and then I ate my weight in popcorn watching the new Avengers move (so good!). We also ate Domino's pizza for tea so a really healthy day all round. If you can't pig out on your birthday then there's just no point in eating on your birthday.
When I finally one day have a permanent garden of my own I want it to be full of rosemary. Fresh rosemary is wonderful and I love the smell it leaves on my hands, unfortunately this does make me want to smell my hands a lot afterwards which looks a little odd. I love to scatter rosemary with everything...roast chicken, beef stew, lamb burgers (you can tell I'm not vegetarian!) and most recently in my pancakes. Lemon and rosemary together is dreamy. It's lovely for this time of year as the weather gets warmer but this is comfort food without being too heavy.
I haven't made pancakes on the blog in about ten months so I thought it was probably time for another addition to the breakfast section. For now at least, this is my new favourite way to eat pancakes and these are amazing topped with lemon juice and a little sugar. They are the perfect balance between sweet and savoury and even go really well with maple syrup. I love the combination of rosemary and maple syrup...I think they both share a woody flavour that makes them compliment each other brilliantly.
Lemon and Rosemary Pancakes
(adapted from BBC Good Food)
100g (3/4 cup) plain flour
2 teaspoons baking powder
1 tablespoon caster sugar
2 large eggs
280ml (1 cup + 1 tablespoon) buttermilk
25g ( 1 1/2 tablespoons) butter, melted, plus extra for frying
1 sprig fresh rosemary
zest of 1 lemon
- Whisk together the flour, baking powder and sugar.
- Add the eggs, buttermilk and butter and whisk until smooth.
- Remove the leaves from the rosemary sprig and finely chop. Add to the batter along with the lemon zest and stir in.
- Melt a knob of butter over a medium heat in a frying pan and spoon two tablespoons of batter on per pancake. I made two at a time but this will depend on the size of your frying pan.
- Cook for 2-3 minutes on one side, until bubbles start to appear on the top and then flip over and cook for another 1-2 minutes. Check the underside occasionally to make sure it doesn't burn. Repeat with the rest of the batter.
- Pile up high and sprinkle with some caster sugar and lemon juice.