This restaurant gets straight to the point. They’re a chicken shop. They sell chicken and four sides. It’s amazing. Anyone who has ever felt overwhelmed by having too many choices in their life will love this restaurant. Your options … Continue reading
One of the best parts of living in Paris is the inexhaustible list of places to visit and try. I’d walked by Gallery on the way to work, always noting how cool it looked. But it wasn’t until my sister and her friends hosted a ladies night soirée that I finally got to try it. I had a glass of their house red, while the others enjoyed the excellent cocktails and juices. The food was also fantastic; I only had a bite of someone’s but loved it.
The best part of the restaurant was the lighting, and in turn the restaurant’s ambiance. The blue tones gave it a lounge feel, remaining very intimate and inviting. Dim lighting tends to make me feel drowsy, but in this case, it only animated the evening.
This is a great place to go out for a relaxing evening with friends or on a date (without breaking the bank). Most people head north for an upscale bar scene but my fellow rive-gauchers, this is one for you.
90, rue d’Assas
“It’s Friday, I’m in love!” Happy Friday, everyone! I’m writing to you from our cozy kitchen in England, after spending a few excitement-filled days in London. I had the pleasure of meeting some amazing people, whom you’ll see more of on … Continue reading
It’s one of my favorite places in the Paris that you’ll often see on my Instagram: Sugar Daze, run by the incredible Cat Beurnier, an American expat hailing from NYC. She’s lived in Paris for the last ten years and … Continue reading
How do you follow up one of the most amazing Saturdays of your life? It’s not easy. After a long day of London sightseeing and experiences, Sunday morning was deliciously lazy. We started off with a nice lie-in where we … Continue reading
I love London. The way I feel about this city makes me feel like I’m cheating on Paris. I just can’t help it. The energy of this city is unlike any other. You’ve got the cosmopolitan buzz of a capital, … Continue reading
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Paris in the summer is glorious. Le soleil, rosé, people-watching – I can’t think of a better way to wind down in the city than on a terrace, basking in the sunshine. There are a million and one stellar articles on … Continue reading
One of the best parts of having a European counterpart is getting to share the American culture with him. While I do love a hearty English breakfast (with black pudding), I have to say that I am partial toward the good ole American spread in the morning: scrambled eggs, pancakes, sausage, bacon, hash browns, coffee, and some freshly squeezed orange juice.
When I discovered that l’anglais had never tried blueberry pancakes, I knew I had to quickly change that. We found a recipe on the BBC Good Food site that seemed feasible for non-chef me and without too many froufrou ingredients. (Even though organic lemon zest does make it fancier, it really isn’t essential.)
I’m slowly making my way toward being confident in the kitchen, and having a near-chef boyfriend has proven to have its advantages in this endeavor. I’d love to include more recipes on the blog to take you with me on my cooking adventures, so we will begin with baby steps – and pancakes :)
The different names and brands of food products in France and England have hijacked my American vocabulary; if there’s anything that isn’t clear or is in Frenglish, please let me know. Without further ado, here are the recipe and pictures of the pancakes that were enjoyed!
Fluffy American Pancakes
(The original recipe can be found here.)
- 200 grams of self-raising flour
- 1 teaspoon of baking powder
- 1 egg
- 300 mL milk
- knob butter
- 150 gram pack blueberries
- a little butter for cooking (or sunflower oil)
- 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 center 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 7.5 cm 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 maple syrup and the rest of the blueberries.
Verdict: The pancakes were so good that we’ve made them twice! The second time, we learned that bigger blueberries make for moister pancakes (I know that some people hate that word, but it’s the most accurate way of describing them!), which I preferred. Lactose-intolerant friends, these pancakes are just as delicious, though less fluffy, without any milk. Soy cream or coconut milk can work as substitutes for the milk, if you’re looking for that extra bit of airiness.
Happy Pancake Making!
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