Those are the words my husband sighed as he closed his eyes and lifted his head toward the sunshine. Despite dwelling deep within Winter's embrace we have been blessed this week with enough intervals of sun-drenched blue-bird skies to forgive the stretches of pewter-cloud rainfalls.
There is something about an unexpected sunny day that makes you cherish it that little bit more. It lifts your spirits and bestows a much needed energy refill allowing you to accomplish what you wish with a spring in your step. I was not the only one who threw open doors and banished the slumbering dust from their home today, but I was perhaps the only one who was luckily enough to taste these lovely pancakes this morning, fit for a day like today.
Lemon buttermilk pancakes with blackberry syrup
adapted from here
Makes 7 small pancakes.
1 cup flour
1 tbs sugar
zest of 1/2 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup frozen blackberries
1 tsp lemon juice
1/4 cup water
In a large bowl, combine the flour, sugar, baking powder, baking soda, lemon zest and salt. Add the egg and buttermilk.
Heat a nonstick pan over medium heat with a little butter. Add 1/3 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown.
Meanwhile, combine blackberries, sugar, lemon juice and water in a small saucepan and bring to a simmer over medium heat, cook until syrup reduces to desired consistency. Syrup will thicken upon cooling.
prep time: 5mins.
cooking time: 15mins to make all pancakes.
taste: 4/5. Sunshine for your tastebuds.
The fluffy citron-hued pancakes filled with the summery sharpness of lemons pair beautifully alongside the wine-coloured blackberries bursting with rubicund berry sweetness.
would I make it again: Yes.