Blueberry Banana Pancakes
Ingredients
For the pancakes
- 1 cup flour
- 1/3 cup powdered milk + 1 cup water or 1 cup milk
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 banana sliced into ¼” pieces
- ½ cup blueberries
- 6 teaspoons ghee or butter
To serve
- Maple syrup, jam, butter or creamed honey
- Equipment needed
- Small mixing bowl
- Cast iron skillet or griddle
- Metal Spatula
- Measuring cups & spoons
- Sharp knife
- Cutting board
- Plates + utensils
- Camp stove
Instructions
- Combine the flour, powdered milk, baking powder and salt in a bowl (this can be done at home ahead of time and stored in a re-sealable bag or container). Add the water and egg to the dry ingredients. Using a fork, whisk the ingredients to combine, making sure to not over mix (some small lumps in the batter are ok).
- Heat a skillet over your campfire or camp stove over medium low heat. Add a teaspoon of ghee to the skillet and swirl to coat the pan. Pour 1/3 cup of the pancake batter into the centre of the skillet and scatter some of the banana slices and blueberries on top and cook for a few minutes until the top begins to bubble and the sides are set (about 2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
- Repeat with the rest of the batter, adding 1 teaspoon ghee into the pan for each pancake as needed.
- To serve, stack the pancakes and top with maple syrup, jam, butter or honey. Enjoy!
