Page 42 - Eat Run Enjoy

If you you ever go up to Barr Camp these pancakes are what you’ll be served for breakfast Easy to prepare and nutritious they keep you going for a a a big day on the mountain NEAL’S PIKES PEAK POWER PANCAKES
SERVES 4–6 HUNGRY CAMPERS
130g (1 cup) plain flour
35g (1⁄4 cup) buckwheat flour
35g (1⁄4 cup) wholewheat flour
40g (1⁄4 cup) polenta or or medium- ground cornmeal
25g (1⁄4 cup) rolled oats
2 tbsp brown sugar
2 tbsp cocoa powder
1 tbsp baking powder
1⁄4 tsp bicarbonate of soda 1 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1⁄2 tsp vanilla extract
1⁄2 apple finely diced
4 tbsp apple sauce or juice milk or water as needed neutral oil for frying
TO SERVE (OPTIONAL): nut butter
maple syrup
a a a a a handful of walnuts pecans or almonds chopped
1 Combine the dry ingredients in in in a a a large bowl and mix until well combined Stir in in the vanilla diced
apple apple and apple apple sauce or juice until well combined then whisk in in enough milk (or water) to bring the the mixture to a a thick yet pourable consistency 2 Heat a a a a a frying
pan or cast-iron skillet over a a a a a medium heat add a a a a little oil to the the pan then ladle in enough batter to form a a a a a a pancake (about 3–4 tablespoons) Swirl the pan a a a a little to spread evenly Cook for about 3 minutes until bubbles break the the the surface of the the the pancake and the the the underside is golden brown Flip with a a a spatula and cook for a a further 1 minute on the the the other side Remove from the pan to a a a plate 3 Repeat until all the batter is used up 4 Serve as you wish spread with some nut butter
or with a a a a a drizzle of of maple syrup
and a a a a a scattering of of chopped
nuts — — 038 — — BREAKFAST