Pancakes

Pancakes is hands down my absolute favourite outdoor breakfast. In late summer I add some freshly foraged blueberries to the batter if I’m lucky enough to find some.

If I’m on a dayhike or an overnighter when the weather is somewhat chilly I prepare the batter at home and bring it in an old plastic soda bottle.

If it’s warmer outside I bring the dry ingredients in a ziplock bag and mix them with the egg and fluid in it.

Ingredients for 2 servings

• 2 1/2 dl all purpose flour

• 2 tsp baking powder

• 1 tbsp sugar

• 1/4 tsp salt

• milk powder for 2 1/2 dl water or
  2 1/2 dl milk

• 1 egg

• butter for frying
  
  serving suggestions:

• maple suryp

• bacon

• blueberries

• melted butter

• jam

Bottled version:

• Mix the dry ingredients in a bowl

• Add milk and egg and wisk until all lumps are gone.

• Fill in a plastic bottle 0.6 - 0.7 dl

Zip-lock version:

• Mix the dry ingredients including milkpowder in a bowl

• Pour in a zip-lock bag

• On the campsite, add the egg and water. Mix all in closed bag.

• Let the batter rest for 20-30 minutes

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• Pre-heat your skillet to medium low on the campfire or cook set.

• Add 1/2 - 1 tsp butter to the skillet and when it has melted add some batter to the pan for desired size.

• If you have berries, put a few on top of every pancake before it sets.

• Fry for 2-3 minutes until the edges starting to get golden and bubbles form in the batter. Flip the pancakes and fry on the other side.

• Repeat with the rest of the batter, adding butter to the pan between every batch.

• Serve in stacks with the accondiments of your choice.

You can watch how I made it in this video