To pack, mix in a 2 T Oil
-ziplock bag: 2 T Molasses
2 c Buckwheat flour Add when mixing:
2/3 c Wheat flour 2 1/2 c Water
2/3 c Instant dry milk 1/2 c Pecan halves
1/2 t Salt Pack for Topping when done:
2 t Baking powder 1/2 Stick (1/8 lb.)butter
3 T Dried egg (optional) -(optional)
In an small, tight 1/2 Pint Maple syrup
-container:
This is a camping recipe. Assume moderate heat on a campfire or
packstove.
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 (gene.kremer@p0.f101.n2245.fidonet.org)
Yields
4 servings
