Perfect Camping Pancake (Food Storage Pancakes)

These pancakes are my husbands favorites so far---pictures below

Perfect Camping Pancake (Food Storage Pancakes)

If you want to make these pancakes camping just mix all the dry ingredients together in a zip lock baggie or jar. Bring the baggy/jar with you on your camping trip and just add the oil and water when you want to cook. If you have the mixture in the baggie just add the oil and water to the bag and mix well. To make less mess, cut a small hole in the bottom of the bag (make sure you have a bowl or something plastic to catch any drippings) and just pour the batter right from the bag---no fuss and no mess.

Yields: 10-12

1 Tablespoon Sugar

1 Tablespoon Thrive Powder Egg

1 Tablespoon Thrive Powder Milk

1 1/2 c  Water (you may add more depending on what type of consistence you're looking for---the thinner the batter the thinner the pancake)

2 Tablespoons Olive Oil

1/4 c Whole Wheat Flour (we grind our own)

1/4 c Corn Meal

1/2 c Oat Flour

1/4 teaspoon salt

3 teaspoons baking powder

Mix first 4 ingredients in a bowl or a liquid measuring cup (I usually use a liquid measuring cup to mix the batter together. When pouring the batter from this, it's a lot easier and less messy than trying to use a bowl and a spoon).

Add the next 4 ingredients to the mix--mix well.

Add the baking powder last. This ingredient is what makes the pancakes puffy. Don't over mix or you will have flat pancakes---but if you don't care, it's OK.

Heat griddle (I use a wok) over medium heat. (To test the griddle, sprinkle with a few drops of water. If bubbles jump around, the pan is ready to make pancakes).

Add a little oil/butter every time you make a new pancake (this will make the pancake crispy around the edges) For each pancake pour slightly less than 1/4 c batter onto the hot griddle. Cook pancake until bubbly on top, puffy and dry around the edges. Turn and cook other side until golden brown.

This is the wok that I use when I make pancakes