If you're a Jack Johnson fan, when someone mentions pancakes then you probably start humming the tune for Banana Pancakes. Indeed, every time I make pancakes the song is playing in my mind. The lyrics make me smile as I, too, wish we could sleep in and pretend like it's the weekend. Brian can take down a healthy stack of pancakes. I, on the other hand, have never really been enthusiastic about pancakes, the Jack Johnson song aside. The old fashioned recipe laden with white flour, white sugar, milk and even lard seems so unimaginative. Add to that loads of butter and syrup and the whole mess becomes more than a bit unhealthy too. It certainly does not leave you feeling supercharged and ready to take on the day, more like checking out for a long nap...To my delight and surprise, I recently tried a multigrain pancake recipe from The Runner's World Cookbook that left me feeling very energetic and also at peace with the ingredient list. The good news is that they weren't a flat, rubbery pile of whole wheat either. Thanks to an extensive list of batter and topping ideas in the book I was inspired to try mine twice-baked. I mixed leftover mashed potatoes, thyme and shredded cheddar cheese into the batter and was so happy with the delicious result! I made a giant batch so I could enjoy some hot off the skillet, and then freeze the rest for quick recovery snacks after running. I particularly appreciate those delicious recovery snacks! Both fast and easy, they are a nice alternative to some of the other snack foods available.
No comments:
Post a Comment