Rating: 5 stars
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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.

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:
30 mins
Yield:
Makes 4 batches (each 8 to 10 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.

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  • 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.

  • *Find at well-stocked grocery stores.

  • Note: Nutritional analysis is per 2-pancake serving.

Nutrition Facts

390 calories; calories from fat 41%; protein 13g; fat 18g; saturated fat 3.1g; carbohydrates 42g; fiber 4.5g; sodium 307mg; cholesterol 101mg.
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