Buckwheat pecan pancakes for camping

4 Servings

Ingredients

Quantity Ingredient
2 cups Buckwheat flour
⅔ cup Wheat flour
⅔ cup Instant dry milk
2 tablespoons Oil
2½ cup Water
¼ cup Butter (optional)
½ teaspoon Salt
2 teaspoons Baking powder
3 tablespoons Dried egg (optional)
2 tablespoons Molasses
½ cup Pecan halves
1 cup Maple syrup

Directions

MIX IN A ZIPLOCK BAG

IN SMALL, TIGHT CONTAINER

ADD WHEN MIXING

PACK FOR TOPPING WHEN DONE

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

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

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