Buckwheat pecan pancakes

4 servings

Ingredients

Quantity Ingredient
To pack, mix in a ziplock bag:
2 cups Buckwheat flour
⅔ cup Wheat flour
⅔ cup Instant dry milk
½ teaspoon Salt
2 teaspoons Baking powder
3 tablespoons Dried egg (optional)
In an small, tight container:
2 tablespoons Oil
2 tablespoons Molasses
Add when mixing:
2½ cup Water
½ cup Pecan halves
Pack for Topping when done:
½ Stick (1/8 lb.)butter (optional)
½ Pint Maple syrup

Directions

This is a camping recipe. Assume moderate heat on a campfire or packstove.

When ready to cook, mix all ingredients except the butter and syrup and let set a couple minutes. If stiff, add a little more water. If you heat the pan well first, no oil is necessary; however you will need a good, flat metal spatula. If I have time, I plop 3 or 4 pecan halves on each cake instead of mixing them in. Serve hot with butter and syrup. Can be saved for later in the day; great with jam! I use a metal camp plate and a plier-like pot-grabber as a griddle, which is just right for my one burner stove. Baking the pancakes is somewhat time consuming, but well worth it on a leisurely or cold morning.

by Gene Kremer (gene.kremer@...) Submitted By GENE KREMER On 11-20-94

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