There’s one thing undeniably luxurious but comforting about consuming pancakes for breakfast. It’s principally cake that you just drizzle with extra sweetness – who can deny the fantastic thing about that!
Making pancakes whereas backpacking is simple and simply what it’s essential to gas you up for one more day on the path. We made these Cornmeal Blueberry Pancakes on our final day of a brief 2-night journey. It was excellent for a leisurely morning whereas having fun with the tranquility and immensity of White Chief Dome in Mineral King, Sequoia Nationwide Park.
All of the batter elements the place pre-measured at residence and put right into a gallon-size zip-top bag. At camp, the one factor left to do was so as to add water straight within the bag and blend. Tip: write how a lot water so as to add on the bag earlier than you allow.
The Dealer Joe’s dried blueberries we used are moist and naturally candy. They melted within the batter and made for scrumptious candy and tart bites towards the earthiness of the cornmeal. When you don’t look after a candy breakfast or need to save the burden of maple syrup, these pancakes are completely good with out syrup as nicely.
Blueberry Cornmeal Pancakes
YIELD
About 12 Small Pancakes
PREP TIME / COOK TIME
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ACTIVITY GUIDE
Backpacking
INGREDIENTS
- 3/4 cup cornmeal
- 3/4 cup complete wheat flour
- 1/2 cup dried blueberries
- 1/2 cup uncooked wheat germ
- 1/2 cup milk powder
- 2 teaspoons baking energy
- 1/2 teaspoons salt
- 2 tablespoons oil
- 1 1/2 cups water
- Cooking oil
- Maple syrup
TOOLS
- Skillet
- Spatula
- Range with simmer management
- Nalgene bottle
- Lengthy deal with spoon
METHOD
At House:
- Mix all elements (besides water, cooking oil and maple syrup) in a gallon-size ziptop bag. Press all the additional air out and seal nicely. Use a everlasting marker to jot down recipe and quantity of water required on prime of the bag.
At Camp:
- Add 1 1/2 cups of water to elements in ziptop bag. Seal nicely and gently combine dry elements with water by massaging contents.
- Warmth up skillet with a little bit of oil. Scoop batter out of bag with spoon into sizzling skillet. Make a small circle – about 3 inches in diameter.
- Wait till batter has air bubbles after which flip. Regulate the flame and modify so skillet doesn’t get too sizzling.
- Search for a golden brown pancake end. Re-flip if mandatory. Use first pancake as a style tester (chef’s privilege).
- Repeat till you run out of batter. Add oil to skillet as mandatory to stop pancakes from sticking.
- Stack impressively and drizzle with maple syrup.
- If in case you have extras, pack them up. They’re nice as a snack as nicely.
Authentic submit:
