Even with four good layers of clothing on yesterday morning, including a merino wool base layer, I got a little chilly while on stand on a very calm morning. My mistake? Not fueling my body with breakfast prior to leaving for my hunt. This morning I decided to whip out an old favorite for the fam, my Pre-hunt Protein Pancakes made with optional ingredients with today’s version consisting of chopped strawberries and pecans. I’m sharing the base recipe with you so you too don’t get left out in the cold while on your upcoming hunts. Enjoy.
Pre-hunt Protein Pancakes
For decades, Sue and I have always attempted to have some ratio of protein, choice carbohydrates, and healthy fats in our diet somewhere in the 40-30-30 range. So, we began substituting and experimenting with ingredients in all of our meals to get close to those targets. We view the substitution of part-skim ricotta cheese for some of the milk in our pancake recipe as a step in that direction. I have developed this recipe to provide my body with a satisfying meal that will meter in the needed energy it needs for those cold mornings when I’m on stand or in my blind. I’m hopeful you will give it a try and if you are the hit of deer camp, feel free to tell your buddies where they can find their copy. Happy hunting.
Servings: 4
Ingredients
- 1 1/4 cups flour (or any combination of flour, whole wheat flour, cornmeal)
- 3 teaspoons baking powder
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup part-skim ricotta cheese
- 2/3 cup whole milk, or enough for desired thickness
- 1 tablespoon light brown sugar
- additional optional ingredients: chopped or muddled berries and their juices, chopped nuts, cinnamon, raisins, extracts, pastes, finely chopped fruits
- canola oil or cooking spray for frying
- syrups and condiments of your choice
Instructions
- Blend all the dry ingredients except the brown sugar, together. Include optional dry ingredients such as cinnamon or chopped nuts. Set aside.
- Whisk the ricotta, egg, milk, vanilla extract, brown sugar, and any optional fruit ingredients together in a bowl that can accommodate both the wet and dry ingredients.
- After blending and while still mixing the wet ingredients, gradually add the dry ingredients and blend until mixed and desired consistency is achieved. Add additional milk or flour if too watery or thick, to achieve the desired consistency, keeping in mind because of the ricotta, you will be looking for the consistency of the mixture to be slightly more on the viscous side for cooking.
- Heat the griddle to medium-high, apply a light coat of the oil, and spoon the mixture onto the hot griddle. Flip after bubbles appear. Plate when cooked through.
- Serve with syrup or your favorite condiments on the side.
