There’s no denying that pancakes are a classic camping breakfast. Surely, it couldn’t be that hard?
This recipe swaps out some of the more temperamental ingredients – like the fresh milk and butter – with more rugged options that could survive for a while in any camp pantry. it uses powdered milk (mixed with water), plus the other secret ingredient is ghee, or clarified butter.
When cooking pancakes you’ll want to re-butter the pan for every pancake you make. (If you’re being butter conscious, then maybe once every two pancakes.) Ghee has a lot of advantages over traditional butter, but the main ones are: shelf stable and higher smoke point. Shelf stable means that we can carry it with us without having to carry a cooler. And the higher smoke point means that we don’t run the risk of burning the butter.
1 cup flour
⅓ cup powdered milk + 1 cup water, or 1 cup milk
1 teaspoon baking powder
¼ teaspoon salt
1 banana, sliced into 1/4" inch pieces
1/2 cup blueberries
6 teaspoons ghee, or butter
maple syrup, jam, butter or creamed honey
Combine the flour, powdered milk, baking powder, and salt in a bowl (this can be done at home ahead of time and stored in a resealable bag or container). Add the water and egg to the dry ingredients. Using a fork, whisk the ingredients to combine, making sure to not over mix (some small lumps in the batter are OK).
Heat your skillet over your stove over medium-low heat. Add a teaspoon of ghee to the skillet and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the banana slices and blueberries on top. and cook for a few minutes until the top begins to bubble and the sides are set (about 2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
Repeat with the rest of the batter, adding 1 teaspoon ghee into the pan for each pancake as needed.
To serve, stack the pancakes and top with maple syrup, jam, butter, or honey. Enjoy!
Recipe courtesy of Fresh Off The Grid