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Fuel like Galen Rupp with homemade pancakes for breakfast

At last month's Boston Marathon, U.S. distance runner Galen Rupp told the crowd he fueled on pancakes. If you want to be like Rupp, test out these pancakes for a weekend brunch option.

Pancakes were my favourite breakfast growing up. My Mum would always make smaller sized ones that were 2-3″ in diameter which meant that you could easily gulp down a good number in one sitting. Traditionally topped with sliced banana, pecan pieces and syrup, my Mum’s pancakes always made for a great start of the day even better by waking us up to pancakes.

RELATED: This broccoli quiche ditches the crust for a healthier brunch option

In the world of endurance recipes and proper fueling, pancakes have taken on a whole different level of importance. There are so many renditions that it’s hard to keep track of what the new greatest pancake is. Even American elite and runner up at this year’s Boston Marathon, Galen Rupp, has announced that he’s fueled for races by loading up on this classic breakfast. From being made with the classic ingredients, to teff flours, to adding no flours, or protein powders, pancakes have changed to be able to suit your dietary needs. With pancakes being so versatile, I was asked to make a couple of exciting varieties. Welcome to the pancake series. Over the next few posts, I’ll try out some new recipes and post the delicious ones that will fuel you up properly either before or after your workouts.

First up on the Pancake Project is Dutch Babies. Made in a cast iron skillet that’s baked in the oven, the pancake puffs up to a wonderfully crisp exterior, and a soft delicious center. Topped off with fresh berries and a sprinkling of icing sugar, not only does it look aesthetically pleasing, it’s tasty too!

Dutch Babies


¼ cup butter
4 eggs
2/3 cup milk
½ cup all-purpose flour
2 tbsp sugar
½ tsp vanilla
¼ tsp salt
Garnish with icing sugar, cinnamon, and fresh berries


1. Preheat the oven to 475F (275C).
2. Once the oven has preheated, place the butter in a large (12-inch) oven-safe pan, and melt on medium-heat.
3. While the butter melts, whisk together the eggs and milk in a large bowl.
4. Whisk in the flour, sugar, vanilla and salt.
5. Add batter to the hot pan, then place in the heated oven.
6. Bake for 9-11 minutes, until the pancake is puffed and golden. Keep an eye on the baking in the last minute to avoid any burning.
7. Garnish with a dusting of icing sugar and cinnamon, then top with berries. Serve immediately.

READ MORE: Galen Rupp second at 2017 Boston Marathon