"Healthy--and delicious" was the verdict from our Camp Sunset guests. Make the mix for these tender, moist pancakes at home, and they'll be ready in no time in camp.
2 1/2 cups regular rolled oats
Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry)
2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 cups dried buttermilk*
1/3 cup packed brown sugar
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 BATCH PANCAKES
2 cups mix
2 large eggs
1/4 cup vegetable oil, divided
Berry syrup or maple syrup
How to Make It
Make mix: Whirl oats and lemon zest in a food processor until ground with only tiny pieces remaining. Pour into a bowl and whisk in remaining mix ingredients. Transfer to an airtight container or bag.
Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. oil until smooth. (Batter thickens as it sits.) Heat a large cast-iron skillet over medium heat on a camp stove; grease skillet with 1/2 tbsp. oil.
Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.
*Find in the baking aisle at well-stocked grocery stores.
Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.