Family Camping [ FOOD ] Perfect Powder Pancakes
GOODBYE BISQUICK. PHOTO: COLIN ERICCSON
AT-HOME PREP PROMISES QUICK AND DELICIOUS BREAKFASTS ON 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. With the addition of your own dried fruit and berries, classic pancakes are even better.
PREP AT HOME •
• • • • • •
1/2 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 •
• Vegetable oil •
1/2 cup water Pre-made mix
1. In a bowl, combine blueberries and water. Let stand for 15 minutes or until blueber- ries are softened. Stir in one teaspoon oil. Shake flour mixture in bag to mix and pour into blueberry mixture. Stir just until evenly moistened. 2. Heat a skillet over medium heat until warmed. Add a thin layer of oil. Pour in about a quarter cup batter per pancake. Cook for two to three minutes or until bubbles break on the surface but don’t fill in and the bottom is golden. Turn over and cook for about two minutes more or until golden brown. Repeat with remaining batter, adding oil to the pan and adjusting heat as necessary.
VARIATION Campers can omit the powdered eggs when prepping at home and decrease the water to six tablespoons when cooking in camp. Whisk in one fresh egg with the oil.
Makes about four small pancakes.
Jennifer MacKenzie and Jay Nutt are the authors of The Complete Trail Food Cookbook.
30 | Canoeroots
COURTESY OF THE COMPLETE TRAIL FOOD COOKBOOK BY JENNIFER MACKENZIE, JAY NUTT AND DON MERCER © 2010
WWW.ROBERTROSE.CA REPRINTED WITH PUBLISHER PERMISSION.
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