Moving is absolutely the worst. On Friday, we had to move out of our uni house, where we (me and seven lovely ladies) have lived (happily) for the last year. It was the worst for a couple of reasons:
1. CLEANING. Oh my gosh. We spent two whole days scrubbing, mopping, dusting, washing, re-painting, scrutinising and repeating the whole house (eight bedrooms, three bathrooms and a very very large kitchen.) It’s seriously amazing how filthy a fridge can get in just one year. Trust me. I got very down and dirty with the fridge and a large bottle of Mr Muscle. Yuck.
2. It was just sad! We’ve had such good memories in that house that all of us were definitely sad to leave. It has been pretty special. And, while five of us are living together again next year, some are going abroad to have further foreign adventures. It definitely won’t be the same. At our final supper, we reminisced about the memories of number 134- particularly the food! Thanksgiving, Pancake Day, Christmas, were named as some truly wonderful culinary occasions, my Rainbow Cake was named favourite cake of the year (which I’m extremely proud of because cake is the one thing the 134 gals do a lot and well!)
The other thing about moving out is that all my junk (and I have a surprising amount of it) is now all just in a huge pile on my boyfriend’s floor, which I am extremely grateful for! Being a houseguest (especially one with this much baggage) is always tricky- you’re always sort of in the way, making a mess in the kitchen, using up all the hot water, leaving your empty mugs of tea all over the house…
My advice in this sort of situation is always PANCAKES. Pancakes will win over the favour of almost anybody and make them forgive your mountain of luggage, the cold showers and empty mugs.
These pancakes are also a homage to my dear friend and co-134 resident Ella, who turned me onto banana pancakes (which we ate for dinner more times that I would care to admit!
Banana and Blueberry Pancakes
170g plain flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons caster sugar
4 tablespoons melted butter
a punnet of blueberries
one good sized banana
maple syrup to serve (golden syrup is just as good if you can’t get any maple)
Sift together flour, baking soda, salt and sugar.
In a separate bowl, whisk together milk and eggs, then add the butter.
Add the milk mixture to the flour mixture and mix with a fork- any lumps will soon disappear with mixing.
Leave the mixture to stand for a few minutes. In this time, get a frying pan on a medium heat with a knob of butter in it. When the butter has melted, pour in a ladle of batter. It may seem very thick (especially if you are used to crepes, but don’t worry! That’s what you want!) When the top of the pancake begins to bubble, it is ready to be flipped. Turn it over and cook until both sides are a nice golden brown. Repeat until all the batter is used up.
Drown in syrup and enjoy!