Recipe: Pesto Mini Pancakes

The weather has finally become more conducive to longer outdoor workouts up here in Ontario, which means I have an appetite for stuffing some tasty fuel in my jersey pocket or backpack for those times when I’m happily spending a few hours on the saddle or walking in the woods. And of course, that means getting in the kitchen and rustling up some DIY rocket fuel.

When looking back at the recipes I developed for ROCKET FUEL, I always have a soft spot for the small pancakes, known in Russian parlance as blini, that I still use regularly to energize my rides. Since then, I”ve had a great time in the kitchen scheming up some new ways to flavor the bite-sized rounds. These savory baby pancakes offer up a respite from the sweetness that often dominates most endurance fuel. Pesto provides bright flavor, while those little chunks of sun-dried tomato offer up some palate-awakening umami. And I’ve even been known to slide a couple slices of cheese between two pancakes – I can think of no better way to slay mid-workout hunger. Great for the drive home from the mountain bike trails, too. Use store-bought pesto, or go ahead and blitz up your own for even fresher flavor.

For transport, you can simply slide a few of the savory pancakes into a small zip-top bag. But my preferred method is to use the eco-friendly reusable wraps from Abeego. These beeswax wraps are especially handy when I’m stuffing something between the mini pancakes and want to keep everything held together.

Pesto Mini Pancakes

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup milk or unflavored nondairy milk
2 tablespoons pesto
1/3 cup finely chopped oil-packed sun-dried tomatoes
2 teaspoons butter or oil

Combine flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, gently beat together eggs and milk. Whisk in pesto. Add wet ingredients to dry ingredients and stir until smooth. Stir in sun-dried tomatoes. Let batter rest 10 minutes.

Heat butter or oil in a skillet over medium heat. By the tablespoonful, drop batter into pan and heat mini-pancakes until edges begin to turn inwards and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more. Repeat with remaining batter, adding more butter or oil to pan as needed. Let prepared pancakes cool, preferably on a wire rack. You should get at least 22 mini-pancakes.

Rocket Fuel by Matt Kadey

In Rocket Fuel: Power-Packed Food for Sports & Adventure, award-winning dietitian Matt Kadey offers up 120 delicious, creative, and convenient real-food recipes to power your everyday exercise and weekend adventures.

Rocket Fuel is available now in bookstores, outdoors stores, and online from these online retailers:
Barnes & Noble
local booksellers
Chapters/Indigo and in Canada

Food photography by Aaron Colussi.


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