Recipe adapted from Epicurious
Makes 4 servings
A good handful of fresh mint leaves, chopped
A large piece of fresh ginger root (2 to 3 inches in length), chopped
2 tablespoons honey
1 tablespoon agave nectar
500 ml boiling water
2 lemons, juiced
Put the mint, ginger and honey in a large jug or bowl. Add the boiling water and let the mixture steep for 30 to 45 minutes.
Strain into another jug, squeezing the liquid out of the ginger and mint with the back of a spoon.
Add the lemon juice, agave and enough cold water to make 4 cups of lemonade in total.
Chill in the refrigerator for at least an hour.
Serve over lots of ice with mint leaves to garnish.
Makes around 12 small pancakes, or 6 larger ones
50 g rye flour (I used whole grain rye)
A pinch of salt
1 large egg
300 ml milk
A small amount of butter or oil for frying
A handful of pecan nuts
The moral of the story? Keep a spare can!