Two Takes on the Pancake

Bored of conventional flapjacks as your post-long run feast? Try these two exotic variations on doughy goodness the next time you replenish with carbs.

runch after a Sunday long run is the epitome of everything I love about running. To me, coming home with aching muscles, bottomless hunger and an insatiable thirst signifies the feeling of a job well done. The moment I step out of my front door, I begin to imagine what I’m going to eat for brunch when I get home, spending about 1.5–2 hours planning this glorious meal. I, like many others, have my favourite post-run meal, but sometimes even the classics get a little stale.

I’ll probably never get sick of eggs Benny, but it’s nice to spice things up every once in a while. A key part of post-run brunch is that it has to be quick and easy to make. I don’t want to spend 2 hours making an intricate recipe, as I’ll become so “hangry” that I probably wouldn’t even enjoy the effort I put into it.

By the recommendation of a friend, I was

Btold to try aebleskivers: Danish pancakes that are traditionally served with powdered sugar and jam. I had never heard of them before, so I began my research. After finding a cast iron skillet on Amazon made specially for these little pancake balls, I attempted to create these breakfast morsels. Similar to pancakes, the batter was simple and quick to make. I had watched a couple of YouTube videos on how to perfect the spherical shape that characterizes the aebleskivers, but it took me a couple tries to get it right. It is crucial to have thoroughly heated the pan, and coated it with oil or butter; it makes turning the aebleskivers around a lot easier.

By the time I had reached the last spoonful of batter, I had a tray of wonderful balls of pancake. Consuming them with homemade whipped cream, fresh strawberries and maple syrup was the perfect post-workout meal.