At Home Time
15 Mins
In Camp Time
30 Mins
Yield
Makes 8 cups mix (enough for 4 batches, 12 pancakes per batch) (serving size: 3 pancakes)
Photo: Thomas J. Story

How to Make It

Step 1

AT HOME

Step 2

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.

Step 3

IN CAMP

Step 4

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.

Step 5

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.

Step 6

*Find in the baking aisle at well-stocked grocery stores.

Step 7

Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.

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