I ran a half marathon on Sunday and boy was it fuuuuuun!
It rained like crazy for the first 12 km, but I actually kind of like running in the rain…except that I was holding my iPhone. What idiot runs with an iPhone you ask? Me obviously!! I just told you that!! And now it won’t turn off, starts playing music randomly, and won’t let me text the letter “O”. Dang.
I participated in the Rock n Roll 1/2 in Montreal and finished in 1:44:51. It’s a tough course with three rather large up-hills, and a few shady areas of pavement, but it’s truly one of my favorite races.
I ran this very same race last year, but had so much more fun knowing what to expect this weekend. The course leads the runners through a ton of awesome spots in Montreal, like La Ronde theme park, over the Jaques Cartier bridge, through Old Montreal, through downtown Montreal, along the river, and is simply a pretty course in general.
If you read this blog often, you probably know that I have an apartment in Montreal that I go to on the weekends (my kitty and my boy live in it all the time), and absolutely love the city. So naturally, it was an absolute treat to get to run in my second home!
My pre-race breakfast? A pancake with peanut butter. After making these pancakes from Joy the Baker’s cookbook on Saturday, I reheated them in the oven the next morning and it worked juuuuust fine! Not to mention, it tasted way better than my usual english muffin with peanut butter….because these are COOKIE pancakes. Love.
These are part of the Sunday’s with Joy Facebook group. Hope you like them!
- 1 1/2 cups all purpose flour
- 3/4 cups quick cooking oats
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 2 cups buttermilk
- 1 tbsp pure maple syrup
- 4 tbsp unsalted butter (1/2 stick), melted and cooled
- 1/2 teaspoons vanilla extract
- 1/3 cup golden raisins
- oil or cooking spray (for cooking)
- **Preheat oven to 200 degrees F if you're going to serve pancakes when they're ALL cooked**
- In a large bowl, whisk together flour, oats, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, whisk together eggs, buttermilk, melted butter , maple syrup and vanilla. Add the buttermilk mixture to the flour mixture and mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
- Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops sizzle the pan is ready!
- Pour 1/3 cup of pancake batter into pan. Cook on the first side until bubbles form on top and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.
- Serve with the pancakes with maple syrup. Enjoy!
-If you aren't going to serve the pancakes until you've cooked them all, preheat oven to 200 F and place pancakes on parchment paper on a baking sheet until you're ready.