This is quite an elaborate recipe, which I suggest for days when there is no early morning pre-school training. The pancakes do not provide as much energy and are just right for a day of mostly sitting in school.
It’s good to have some pretty looking foods as that is uplifting and fun.
For cooking you need:
1 heavy bottom 28 cm frying pan
1 large serving plate (porcelain)
2 small prep plates
2 chopping boards
glass bowl to prepare the pancake batter
For the recipe you need:
1 fresh Mango
Passionfruit and Mango Coulis
20 gr of milk chocolate
1 large free range egg
60 grams of plain flour
100 ml of full-fat milk
a pinch of salt
squirty whipping cream
Variation, use fresh or frozen raspberries and Raspberry Coulis. (Picture to follow)
Peel half of the fresh Mango, slice off as much as you can get or want and slice into strips, put on a side-plate for later.
Chop the chocolate into small pieces and put on a side-plate for later use.
Now put your heavy pan on the stove and heat up with a couple of drops of oil.
Make the pancake batter by
mixing the free range egg with the flour, pinch of salt and then add the milk to make a smooth, runny batter.
When the pan is very hot, pour in the pancake batter to spread thinly around the pan and cook, turn after about 90 seconds and cook for another minute. Ensure the pancake doesn’t get too brown.
Slide the pancake onto the clean and empty serving plate and put the chopped chocolate over the pancake.
Now roll the pancake up tightly. (It might be a little hot, so work quickly.)
Now drizzle as much Passionfruit and Mango Coulis over the dish as you want, place the sliced fresh Mango on the plate and finish with fresh or squirty whipping cream from a can.
You can also slice the pancake into bite sized pieces prior to serving.
Is an absolute favourite prior to early morning training. Get up extra early, never go to training without having had food.
Ingredients for 2 people:
1/2 litre of full-fat milk
1 cup (not full to the brim) of whole organic, rolled oats,
20 grams + – ~1 row of chocolate, per plate, 40gr in total
Soak the milk and the oats overnight in a pot with a lid on, if its warm keep in fridge overnight, that will greatly reduce the cooking time. whole oats have a better bite than the quick cook soft oats.
Prepare the plates, use soup plates and put some berries, e.g. frozen mixed etc and 20 grams of chocolate in each plate.
The porridge should be ready after about 10 minutes of cooking, stir occasionally. Then put the thick, hot porridge over the chocolate and the berries, leaving the chocolate to melt and berries to defrost.
Put plates on the table and then stir the content, making a very delicious, chocolate, fruity porridge, that does not need any sugar. It will be eaten in 5 minutes max.
See my recipe page for more ideas.
is the ideal after training recovery drink. I make my own without extra sugar and any other additives, using a few simple ingredients.
- Make a chocolate ganache.
150ml double cream
150 gram of milk chocolate
Bring double cream to nearly boil, break chocolate into small pieces and put into heatproof bowl, preferably a glass bowl. Pour the hot double cream over the chocolate pieces. Stir the chocolate and milk until the chocolate is dissolved. Put mix into container and keep cool in the fridge until needed*.
- Make the chocolate milk.
400ml of full-fat whole milk
2 table spoons of the chocolate ganache.
Put into a pot over a low heat and stir until dissolved, do not boil. Then pour into your drinking container and put in fridge to cool. Consume on the same day or within 24 hours.
*The ganache should last around 1 week in the fridge.
See my other recipes for more ideas.