Photo: Thomas J. Story
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)

"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.

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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