I have been looking forward to this.
It must have been about three times that we tried.
Don't be silly, not what you're thinking.
We've been trying to organise this little soiree to celebrate their new home.
About 6 months ago, my dear friend P announced two things that excited me.
One, he's moving into town and two, that will be with his girlfriend J.
I mean, man's decision to move in with his girlfriend isn't something to be heard lightly, is it?
I think I was excited just for the sheer fact of knowing, there was a man who could possible make such a decision with genuine consciousness actually existed! Hooray!!
Last night, we finally hooked up.
Beautifully respected space, inch perfect shelvings, precisely arranged array of literature on places, spaces and living, and a gorgeous vintage green leather sofa accompanied by amazing smells of slow cooked lamb mingling with herbs and spices, I didn't expect anything less from these smart cookies.
We stayed overnight.
We decided to take an advantage of their neighbourhood.
Nice brisk walk to Sunday flower market in Columbia Road and a delightful breakfast at Leila's shop, I couldn't have asked for the better way of being in a good company.
We talk... about Danish designs, good coffee and of course... pancakes.
Pancakes with rosewater blueberry compote
110g plain flour, shifted
2 eggs, lightly beaten
pinch of salt
pinch of sugar
for rosewater blueberry compote
150g blueberries (plus little more to garnish)
25g vanilla sugar (you can use ordinary sugar if you want)
1 lemon zest
1/2 lemon juice
First of all, make your batter by mixing flour, milk, eggs, salt and sugar. Whisk them well but gently and set a side to rest.
To make your compote, place all ingredients in a small sauce pan over medium heat. Let them bubble away until they thicken and form a syrup like consistency.
Now, making the pancakes, make sure your frying pan is hot but not sizzling. Melt some butter and pour the batter, coat the pan thinly by moving the pan constantly. Let them cook through and flip or turn them to cook the other side.
Serve them warm with rosewater blueberry compote, little more zest of lemon and some icing sugar.
But, like many other things, enjoy them however you like.
Thanks P and J, you lovely people.