Sorry for the late post this morning! Babyface and I had a marathon morning gym session which parlayed in a marathon pancake cooking session.
Before heading to the gym, fueled with the other half of yesterday’s Naked Green Machine Smoothie and O.N.E. Coconut Water with Pineapple. Someday I’ll write a post about my love for coconut water. I’ll also share my recipe for these chewy chia granola bars.
Kicked my own arse at the gym this morning. After yesterday’s blah session, it felt nice to do some serious sweating. Started off with doing 10 minutes of treadmill sprints. Then one circuit of the Muscle + Fitness Hers Starter Guide (avoiding the moves that made my shoulder ache). Caught up with Babyface on the track and ran a crazy fast sprint with him. He runs so much faster than I do! We did a little cool down walking and then grabbed a volleyball and played around for about 20 minutes. We had so much fun! Although unfortunately, volleyball was not the best choice for someone with a shoulder injury.
Came home and landed on the couch with an edamame shoulder pack. Thankful I found a use for these, because we certainly didn’t like eating them.
Refueled with a tiny carrot juice from Odwalla while the husband whipped up his family’s world famous Finnish pancakes.
I love these single serving bottles!
Now about these pancakes. They are Finnish. I don’t know what makes them Finnish other than they are VERY thin. And my Finnish mother-in-law makes them.
They are INCREDIBLE. Normally made with all white flour, but husband made a 1/2 whole wheat swap.
The texture is the best part. A little chewy and dough, kinda like naan. With nice pockets of air on the top.
My favorite part is that they don’t soak up maple syrup. It just sits on top so you don’t have to use nearly as much as you would with normal, fluffy pancakes (which I also adore).
I lied. My favorite part is that my husband is the Finnish pancake expert and makes them while I relax on the couch with frozen soybeans on my shoulder.
Johnston Finnish Pancakes
4 eggs, beaten
1 T. sugar
1/2 t. salt
2 c. buttermilk
2 c. milk
1 c. white flour
1 c. whole wheat flour
Mix all ingredients. Batter will be VERY thin (milk consistency). Pour batter into a buttered skillet heated on medium-low heat. Flip when edge of pancake looks cooked. Makes a massive amount of pancakes.
Serve with butter and REAL 100% MAPLE SYRUP. If you don’t you are not allowed to use this recipe. Seriously. My Canadian husband will know.
Served ours with peaches and blueberries.
And a glass of milk.
Leftover pancakes are AWESOME spread with peanut butter and jam and rolled up. Expect to see this snack in a later post. Happy Sunday everyone!