Blueberry Cornmeal Pancakes

There’s something undeniably luxurious yet comforting about eating pancakes for breakfast. It’s basically cake that you drizzle with more sweetness – who can deny the beauty of that!

Making pancakes while backpacking is easy and just what you need to fuel you up for another day on the trail. We made these Cornmeal Blueberry Pancakes on our last day of a short 2-night trip. It was perfect for a leisurely morning while enjoying the tranquility and immensity of White Chief Dome in Mineral King, Sequoia National Park.

All the batter ingredients where pre-measured at home and put into a gallon-size zip-top bag. At camp, the only thing left to do was to add water directly in the bag and mix. Tip: write how much water to add on the bag before you leave.

The Trader Joe’s dried blueberries we used are moist and naturally sweet. They melted in the batter and made for delicious sweet and tart bites against the earthiness of the cornmeal. If you don’t care for a sweet breakfast or want to save the weight of maple syrup, these pancakes are perfectly good without syrup as well.

Blueberry Cornmeal Pancakes

YIELD

About 12 Small Pancakes

PREP TIME / COOK TIME

5 min / 20 min

ACTIVITY GUIDE

Backpacking

INGREDIENTS

• 3/4 cup cornmeal
• 3/4 cup whole wheat flour
• 1/2 cup dried blueberries
• 1/2 cup raw wheat germ
• 1/2 cup milk powder
• 2 teaspoons baking power
• 1/2 teaspoons salt
• 2 tablespoons oil
• 1 1/2 cups water
• Cooking oil
• Maple syrup

TOOLS

• Skillet
• Spatula
• Stove with simmer control
• Nalgene bottle
• Long handle spoon

METHOD

At Home:

1. Combine all ingredients (except water, cooking oil and maple syrup) in a gallon-size ziptop bag. Press all the extra air out and seal well. Use a permanent marker to write recipe and amount of water required on top of the bag.

At Camp:

1. Add 1 1/2 cups of water to ingredients in ziptop bag. Seal well and gently mix dry ingredients with water by massaging contents.
2. Heat up skillet with a bit of oil. Scoop batter out of bag with spoon into hot skillet. Make a small circle – about 3 inches in diameter.
3. Wait until batter has air bubbles and then flip. Keep an eye on the flame and adjust so skillet doesn’t get too hot.
4. Look for a golden brown pancake finish. Re-flip if necessary. Use first pancake as a taste tester (chef’s privilege).
5. Repeat until you run out of batter. Add oil to skillet as necessary to prevent pancakes from sticking.
6. Stack impressively and drizzle with maple syrup.
7. If you have extras, pack them up. They are great as a snack as well.

Original post:

source