Hearty Whole-Grain Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make the mix at home (it keeps 2 weeks) and do the rest in camp. You'll have homemade pancakes-or cobbler-that are just as fast as instant and a whole lot tastier. Ingredients:
pancake mix |
2 1/2 cups all-purpose flour |
3 cups whole-wheat flour |
1/4 cup wheat bran |
1/4 cup wheat germ |
1/4 cup packed light brown sugar |
1 tablespoon baking powder |
1 tablespoon kosher salt |
1 1/2 teaspoons baking soda |
1 1/2 cups buttermilk powder |
2 cups pancake mix (above) |
2 large eggs |
about 4 tbsp. vegetable oil, divided |
1 cup blueberries |
butter and maple syrup |
Directions:
1. Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.
2. Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.
3. *Find at well-stocked grocery stores.
4. Note: Nutritional analysis is per 2-pancake serving.
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