Today we scoff pancakes and use up the flour, fat and eggs so we can fast for the next 40 days, right?
Or more than likely we just scoff the pancakes and forget about the other bit…
If you follow fitness pages and such like your news feed will be filled with protein pancake recipes
and ‘healthier’ versions so you can partake without any of the guilt…
I say screw that!
I will be eating ALL OF THE PANCAKES!
When it comes to diets and losing weight, it’s not what you do on one day or one meal that makes
the difference, it’s about the training plan as a whole. If you are training and following a well balanced diet and you don’t have room for a few pancakes with lemon and sugar, covered in nutella, lathered in syrup or filled with bacon and cheese <— I have em all
Then you my friend are on the wrong diet…
But then again if it’s just a case of you want to go out and get pissed all weekend and want to save
your fun points, then crack on amigo!
With that said here’s 3 tried and tested recipes to make your life easier, i’ll let you choose which one suits your ‘diet’;
– 100 g (4 oz) Self Raising Flour
– pinch salt
– 50 g (2 oz) caster sugar
– 1 medium egg
– 4 x 15 ml spoon (4 tbsp) milk to mix
– Mix flour, salt and sugar, add egg and gradually beat in enough milk to make a thick batter.
– Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle.
– Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes.
– Turn and brown on the other side. Serve buttered, hot or cold.
– 2 bananas, mashed
– 2 eggs, whisked
– ½ cup Vanilla Protein Powder
– 1 tablespoon butter (or other oil – to grease the pan)
– Mix together bananas, eggs, and protein powder until well combined.
– Place a pan over medium heat. Grease the pan with a bit of butter or oil. Once pan is hot, add a large spoonful of the pancake mixture to the pan, about 3-5 inches wide.
– Once the pancakes begin to bubble, flip them. Cook for about 1 minute each side, depending how hot the pan is.
Traditional ‘Flip’ Pancakes
– 100g plain flour
– 2 egg
– 300ml semi-skimmed milk
– 1 tbsp butter
– or other oil, plus extra for frying
– pinch salt
– Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
– Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
– Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
P.S If you want some help on applying balance to your diet and life so that you can have your pancake and eat it then the Tough Love Four Three System might just be exactly what you need, go here for details: http://toughlovefitness.co.uk/info/