Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Camping Just-Add-Water Pancakes
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 5 cups pancake mix (about 20 pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 335
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 443 mg
This simple pancake mix is easy to throw together at home, then take along on the trail or to your campsite. Each cup of mix makes four pancakes, serving one very hungry camper or two less ravenous ones. Add your favorite mix-ins right before flipping the pancakes— chocolate chips, chopped nuts, fresh or freeze-dried fruit, a handful of granola or some coconut flakes. You’ll get about five batches of pancakes from one full bag of mix. We like a hint of cinnamon here, but feel free to customize the spice to suit your taste — a little pumpkin pie spice for a fall camping trip would hit the spot.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 5 cups pancake mix (about 20 pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 335
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 8 g
- Cholesterol
- 6 mg
- Sodium
- 443 mg
Ingredients
Pancake Mix:
Pancakes:
Directions
- For the pancake mix: Combine the flour, powdered milk, sugar, baking powder, salt, baking soda and cinnamon in a resealable container and shake well.
- For the pancakes: To prepare a campfire with medium-low heat, set a grill grate 4 to 5 inches above the flames of an active fire.
- To prepare one batch of pancakes, scoop 1 cup of the pancake mix into a medium bowl and whisk in 3/4 cup water. Don’t overmix; a few lumps are okay.
- Set a large nonstick or cast-iron skillet on the grill grate and brush with melted butter or oil. Pour in batter to make as many 4- to 5-inch pancakes as will fit in the skillet at one time. Cook until the edges are set and bubbly, about 2 minutes (add any mix-ins you like here before flipping). Flip and cook until browned on the bottom and cooked through, about 1 minute more. Repeat with remaining batter, brushing the skillet with more butter or oil between batches. Serve with maple syrup.
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