black and white photobooths, silly moustaches
playgrounds, especially swings
Angelina‘s hot chocolate
learning new words from my students (fastoche!)
running by the canal, preferably in company
a martini blanc after a proper day’s work
a precarious stack of books by my bed
taking photographs of lampposts
dancing to rock ‘n’ roll
carefully drizzling concentric circles of maple syrup on a stack of pancakes
New, easier banana pancakes
(borrowed from the lovely Green Lite Bites – thank-you! )
These are faster and healthier than the previous recipe (which means a greater allowance for maple syrup). And since I have been religiously testing pancake recipes every week, the Italian has voted these the best.
They are very adaptable: substitute a grated apple instead of mashed banana; use a mixture of milk and juice or milk and yoghurt for the liquid; or swap 1/4 cup of flour for rolled oats for extra goodness. (If you use oats, soak them for two minutes in the milk first.)
1 mashed banana
1 tsp cinnamon or 1/2 tsp nutmeg
1/2 cup of milk
3/4 cup of flour (preferably wholewheat)
1 tsp baking powder
Mix the mashed banana and egg together then whisk in the liquid (milk, juice or a mixture). Carefully stir in the flour, baking powder and spices. Do not overmix – it should be a little lumpy.
Drizzle a little olive oil in two frying pans and bring them to medium heat. When a drop of water sizzles on the pan, they are ready. Dollop in big spoonfuls of mixture and let cook for 2 minutes. When big bubbles form around the edges, they are ready to flip over.
Should make 8-10 pancakes. Technically enough for three people, but is normally just perfect for two.
Lashings of maple syrup, of course.