On the drive home from the Province of Buenos Aires back to the city capital this weekend, it suddenly dawned on me why I’m a city girl at heart.
It’s not only because I was born in a city of 5 million people back in Singapore.
Or that I currently live in Buenos Aires, the Argentine capital whose night life lasts till the breaking of dawn.
There is just something extremely comforting about bright lights illuminating the dark night sky, and the constant sounds of traffic passing by. Something I can’t exactly pin-point makes me feel right at home, amidst the smog and soot of a polluted city, and the never-ending crowds which fill the streets, of which I am proud to be one amongst millions of unknown faces.
It’s the feeling of being part of something which is much bigger than I am, yet knowing that I play an important role in forming the city, just as everyone else out there.
It’s the cozy familiarity of the metropolitan landscape and fast-paced life that I have become used to and which now forms part of my identity, a rhythm I have grown to love and embrace and adapted to, many times preferring the higher frequency to a slower speed in life.
It’s also knowing that there are so many fun things to do, so many incredible places to explore, and millions of people whose paths I might one day cross, and so many stories which I will either be a part of or be witness to with the unfolding of time.
Being in the city thrills me. It’s exhilarating. It’s become a part of me and the stories I have to tell.
Of course, there are days during which I need some recuperation, a little relaxation from the constant buzz of the city’s lights and sounds, and just want to laze at home, away from the crowds and hype.
Just a short while to refresh myself and regain energy for the week ahead, chilling with a good book and the newspapers, together with a calorie-packed brunch to pump up my energy.
A lazy Saturday + Pancakes.
On my last weekend in Buenos Aires before heading back to Asia for my holidays, Juan and I decided to stay in and relax on Saturday after a late Friday night spent outside with friends, drinks and electronic dance music.
Because we had woken up late, we needed an antidote of brunch rather than a heavy savory lunch.
Something sweet to ease us out of sleep, but also substantial enough to last the day.
Naturally, we fell back on one of our favorite brunch options – thick, fat, American pancakes, but this time with a twist.
A hint of bananas, naturally sweet and fragrant, mixed into a pancake batter, and later cooked in a slightly-oiled pan, then eaten heartily with fresh-cut bananas and a generous helping of maple syrup.
Amazing pancakes which remind us of Boracay, Philippines, where we ate pancakes for breakfast every morning.
Cut vertically, a thick wedge of banana pancakes dripping with maple syrup makes a great way to start the day.
BANANA PANCAKES (Makes 10 pancakes)
Adapted from All Recipes’ Banana Pancakes I recipe
1) 1 cup of self-raising flour (or 1 cup of all-purpose flour + 2 teaspoons of baking powder)
2) 1 tablespoon of sugar
3) 1/4 teaspoon of salt
4) 1 egg, beaten
5) 1 cup of milk
6) 2 tablespoons of vegetable oil
7) 2 bananas, mashed
1) Mix flour, sugar and salt in a bowl
2) In another bowl, mix egg, milk, oil and mashed bananas
3) Pour banana mixture over flour mixture
4) Stir well to get pancake batter (batter will be slightly lumpy, it’s ok)
5) Heat a lightly-oiled frying pan over medium-high heat
6) Using 1/4 cup of for each pancake, pour batter in a circle onto the pan
7) Flip pancake over when bottom side is golden brown, and cook till both sides are golden brown
8) Serve with cut bananas and maple syrup
Fresh cut bananas:
Mix egg, milk, oil and mashed bananas:
To get banana mixture:
Pour banana mixture over flour mixture and stir well to get pancake mixture:
Use 1/4 cup of batter for each pancake:
Heat a lightly-oiled frying pan over medium-high heat, and pour batter in a cirle onto the pan:
Flip pancake over when bottom side is golden brown, and cook till both sides are golden brown:
A pile of pancakes:
Serve with cut bananas and maple syrup: