****If you stumbles across here because of pancake day, here are 10 facts I found out, courtesy of *ahem* The Mirror. Full link here*****
I decided one weekend to go all out, and cook breakfast. It took two hours. Two hours of my precious weekend time when I can have a lie in and don't have to think about stocks or exchange rates and stress about the red numbers on the computer screen.
...nope, I think I was still doing that. Its's an infection! Like chicken pox!
But it never goes away!!!
I think you can tell that this internship is driving me a little crazy. Probably doesn't help that everyone I live with is also doing an internship and working (much more) crazier hours than me. I do, however, want a job offer. Like, really bad. Really really bad. And it's coming to the end of my internship. I have my final presentation next week and I'm supposed to talk and present on 'where I add value to the bank'. But what can I say that makes me stand out?
WELL, I can solve a Rubik's cube in 2 minutes. When I showed my team, they were pretty impressed. Who cares about your knowledge about hedge funds when you can solve the ass out of that Rubik's cube?
I didn't think so either.
But anyway, that day, I got given some beautiful sunflowers in the morning, and I was in a good mood. And everyone knows good mood + breakfast = pancakes + maple syrup, so here we were!
And then we ate them all. And we saw that it was good.
p.s. Also just wanted to say that it took a while to cook, because I cooked a big load and could only cook them in batches, and only had 2 pans. So I recommend that if you are cooking a lot to use all of the hobs and pans available to you. After all, more pans = more pancakes - long cooking time. I'd like to think it's an exponential relationship.
American Blueberry Pancakes
Recipe from BBC Good Food
Prep time: about 30 minutes
Cooking time: varies depending on how many pans you have
200g/1½ cups self-raising flour
1 tsp baking powder
300ml/1 cup milk
150g pack blueberries
sunflower oil or a little butter for cooking
golden or maple syrup
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.