No, this post is not about Joe Biden or any of his crazy off-the-cuff remarks.
Arguably the best thing about working out is getting to eat after you finish. I’m training for several triathlons later this summer and will start marathon prep next week, and food is a top priority basically whenever I’m not sleeping. Since brunch is high on my list of favorite meals, I’ve recently gotten into post-run omelets and often will make smoothies after a hot few hours on the bike. So when Marc, who has been–very patiently–riding with me for the past few weeks despite being super fast on the bike, suggested a post-ride BFD date, I gladly accepted.
BFD, short for Breakfast for Dinner (or big f*ckin’ deal, either way), is something my family did a lot when I was growing up. We usually had pancakes, scrambled eggs and grits with the occasional side of bacon, but any meal that you might make in the morning tastes just as good, if not better, at night.
Marc and I debated waffles but eventually settled on pancakes, which are slightly easier and quicker to satisfy post-workout hunger pains. We thought about banana-walnut, pecan and plain but opted to go with one my favorite: chocolate chip slathered in Skippy peanut butter.
For whatever reason, we decided to ride at 4:00 pm in 98 degree heat with some decent hills, so we were sweaty and starving when we finally finished. After a quick trip to the store to pick up some fruit, chocolate chips and cherry limeade (sure to put you in a sugar coma), we returned home to make a huge stack of pancakes and watch stage #2 of the Tour de France for the third time. Thank you, Versus, for playing every stage on repeat.
If you’re going to use a pancake mix, I would suggest Bisquick, to which you add eggs and milk. For an even more basic option, Aunt Jemima requires only water. But, to be honest, pancakes are extremely easy to make from scratch and even easier to adapt based on what flavors you prefer.
Buttermilk Pancakes (courtesy of Cooking Light)
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk (you can sub milk and lemon juice, but I sometimes just use milk)
- 1 tablespoon butter or stick margarine, melted and cooled
- 1 large egg, lightly beaten
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and the next 4 ingredients (flour through salt) in a large bowl. Combine the buttermilk, butter, and egg, and add to the flour mixture, stirring with a whisk until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
We used Aunt Jemima for simplicity’s sake and added half a bag (maybe a little more?) of mini chocolate chips.
When we finished the last batch, we took the whole platter to the coffee table, along with a fruit salad (melon, pineapple, grapes and blueberries), the Skippy jar and plates/utensils and dug in. Post-ride BLISS. Say BFD date and I’m there!