Adventure Kayak’s Pancake Recipe
- 1/2 cup all-purpose flour
- 1 tbsp powdered eggs
- 1 tbsp instant skim milk powder
- 2 tsp granulated sugar
- 1/2 tsp baking powder
- Pinch salt
- 2 tbsp dried blueberries, chopped
In a sealable plastic bag, combine flour, eggs, milk powder, sugar, baking powder and salt. Place blueberries in a separate bag. Seal both bags and store at room temperature for up to 1 month.
- 1/2 cup water
- Vegetable oil
In a bowl, combine blueberries and water. Let stand for 15 minutes or until blueberries are softened. Stir in 1 tsp oil. Shake flour mixture in bag to mix and pour into blueberry mixture. Stir just until evenly moistened.
Heat a skillet over medium heat until warmed. Add a thin layer of oil. Pour in about 1/4 cup batter per pancake. Cook for 2 to 3 minutes or until bubbles break on the surface but don’t fill in and bottom is golden. Turn and cook for about 2 minutes or until golden brown. Repeat with remaining batter, adding oil to the pan and adjusting heat as necessary.
Variation: Campers can omit the powdered eggs when prepping at home and decrease the water to 6 tbsp when cooking in camp. Whisk in 1 fresh egg with the oil.
Makes about four pancakes.
Kathy Romses, 2017