This has absolutely nothing to do with language learning or wanderlust but I’m just too proud of my culinary masterworks to keep them a secret. Look at these beauties! I made these.

Here is the recipe, if you’d like to try it. (I altered it slightly, using 1/4 cup gluten-free all purpose flour and 3/4 cup buckwheat flour.) These pancakes turned out 100 times tastier than my ill-fated galettes experiment. I would venture so far as to say that even a wheat-eater would find them delicious.

The syrup comes care of my brother-in-law and is so easy to make that I wouldn’t even call it a recipe: in a saucepan, warm equal parts maple syrup and berries until they meld together into a compote.

Bonus: your pancakes will be Talk Foreign to Me approved if you daydream about your next travel adventure while eating them.