"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.

Elaine Johnson
This Story Originally Appeared On sunset.com

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Thomas J. Story

Recipe Summary

Yield:
Makes 8 cups mix (enough for 4 batches, 12 pancakes per batch) (serving size: 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • AT HOME

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  • 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.

  • IN CAMP

  • 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.

Nutrition Facts

371 calories; calories from fat 43%; protein 12g; fat 18g; saturated fat 2.7g; carbohydrates 42g; fiber 3.8g; sodium 697mg; cholesterol 112mg.
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