On your next camping trip, banish the box and make your own pancakes from scratch by mixing the dry ingredients at home. Prep prior to your trip and you’ll be ready to just add water and heat up the frying pan at camp. Add your own dried fruit and berries and this classic camping pancake recipe is even tastier.
Perfect Camp Pancake Recipe
Prep at Home
- ½ cup all-purpose flour
- 1 tbsp powdered eggs
- 1 tbsp instant skim milk powder
- 2 tsp granulated sugar
- 1/2 tsp baking powder
- Pinch salt
- 2 tbsp dried blueberries, chopped
In a sealable plastic bag, combine flour, eggs, milk powder, sugar, baking powder and salt. Place blueberries in a separate bag. Seal both bags and store at room temperature for up to one month.
To Serve
- ½ cup water
- Vegetable oil
In a bowl, combine blueberries and water. Let stand for 15 minutes or until blueberries are softened. Stir in 1 tsp oil. Shake flour mixture in bag to mix and pour into blueberry mixture. Stir just until evenly moistened.
Heat a skillet over medium heat until warmed. Add a thin layer of oil. Pour in about 1/4 cup batter per pancake. Cook for two to three minutes or until bubbles break on the surface but don’t fill in and bottom is golden. Turn and cook for about two minutes or until golden brown. Repeat with remaining batter, adding oil to the pan and adjusting heat as necessary.
Makes about four pancakes.
Variation on the Camp Pancake Recipe
Campers carrying fresh eggs can omit the powdered eggs when prepping at home and decrease the water to 6 tbsp when cooking in camp. Instead, whisk in one fresh egg with the oil.
Courtesy of The Complete Trail Food Cookbook by Jennifer MacKenzie, Jay Nutt and Don Mercer © 2010 www.robertrose.ca
This article first appeared in the Spring 2015 issue of Canoeroots and Family Camping magazine.
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