Pour, flip, and dig in.
Ahhh, a hot breakfast in the woods—there’s nothing like it. These campfire pancakes are so easy to make, you’ll wonder why you’ve been eating granola bars all this time. And the best part? The mix keeps for up to six weeks, so you can make it way before your next outdoor adventure.
- 4 ½ cups flour
- 3 tbsp baking powder
- 2 tsp salt
- 1 cup non-fat dry milk
- 3 tbsp sugar
- 1 cup shortening
- 1 egg
- 1 cup water
- Mix all ingredients except egg and water in a blender.
- Put 2 cups of mix in a 1 quart mason jar. This will store at room temperature for up to 6 weeks.
- In a bowl, mix the egg and water until well combined.
- Put the egg mixture in a mason jar. Refrigerate until you leave for your trip, then immediately transfer it to a cooler.
- When ready to cook, pour the egg mixture into the batter jar and shake vigorously until the batter is mixed and there are no lumps.
- Pour batter into a skillet over the campfire. Cook 5 minutes, flipping half way.