Sometimes I think that I could work in London and commute in everyday. But after two days travelling up for a course last week I couldn’t wait to get back to my normal routine.
Though there was a definite novelty to walking round a train station Christmas shop before 8am cradling the biggest coffee I could find, it didn’t quite make up for the soul destroying time spent staring at the broken down train on the platform which rendered my inhumanly early alarm moot.
Since leaving education, I’d forgotten the rush of the first day of term. A full set of coloured gel pens, crisp cornered paper, and the intimidation of unopened text books.
The lure to break out a tie and blazer was almost undeniable. I’d forgotten how easy life was with constant direction and supervision. Why was I so eager to grow up?
One difference between my adolescent self and now is that I can no longer start my day on an empty stomach. My feelings towards breakfast hasn’t changed, though now I indulge in a leisurely meal, mostly ignored with the help of the TV to trick myself into eating.
This isn’t possible when you’re trying to leave the house by 6.30am, so I resorted to trick number 2: it’s never the wrong time for pudding. Knowing I would be indulging in syrup and butter as toppings I tried to make the pancakes themselves as wholesome as possible.
Adapted from BBC Food
70g spelt flour
75g wholemeal self raising flour
1 tsp baking powders
1/2tsp salt (I used vanilla salt)
1 large egg beaten
2tbsp olive oil, plus more for frying
Seive together the dry ingredients and set to one side.
In a separate jug mix together the wet ingredients.
Pour the milk mix into the flour mix and beat with a fork till smooth.
Leave for a few minutes to settle.
Heat a pan on a medium with a little oil and ladle 1/6 batter into it.
Flip pancake when the top starts to bubble, and continue to fry until both sides are golden brown.
These can be kept in the fridge or freezer and reheated in a toaster when required.