A paddler’s pancake panacea

The cake that cooks in a pan – pancakes were made for campfire cooking and their simplicity in no way detracts from their taste, especially if you remembered maple syrup.

Making a pancake mix is straightforward but, for whatever reason, protocol dictates one should mix the milk and eggs in a separate bowl and then fold into the flour and baking powder.

– 1/2 cup of self-raising flour
– 1 teaspoon of baking powder
– pinch of salt
– 2 eggs
– 2/3 cup of milk (UHT for kayakers)
Sugar and / or maple syrup

Cast iron griddle

A cast iron griddle is a good cooking surface to ensure pancakes are made thin — the beat retaining density spreads the temperature evenly which is crucial working a small camping gas cooker.

The item is very heavy for a kayak expedition but, if pancakes each morning Are on the cards, it’s worth the sacrifice.

Dutch oven lid

If travelling with a Dutch Oven, the lid can be used as a frying surface when placed upside down in embers. The downside to using a Dutch Oven lid for pancakes is the lid is slightly concave.

When the embers are hot, place the griddle (or upside down dutch oven lid) on the embers and pour on a little oil. When hot, test a drop of mixture for heat. Pour on the pancake batter mix, expecting the first pancake not to turn out the best.

A pancake requires turning when the bubbles on the topside burst. Never before!

 

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