If You Think Hiking Breakfasts Are Boring, You Need To Try This Pancake Recipe
By Di Westaway | Chief Adventure Chief and Founder of Wild Women On Top
I grew up with these delicious pancakes, which some people might call crêpes. The secret to their success is having the pan and butter the correct temperature, having the batter rest overnight, and making the thinnest possible film of batter coat the pan.
Pancakes don’t get much simpler or yummier than this... but they do take a bit of time, so save them for days where you can have a leisurely start. For the best results, make the batter at home before you go, but ensure it's refrigerated before use. If you are carrying your food in a backpack, you can use powdered milk mixed to a rich, creamy consistency.
For a really gourmet experience, each pancake must be served immediately so make sure you have your hungry hikers lined up and ready to go as you cook. This recipe makes about five large pancakes, depending on the size of your pan. (I would just eat one - they're not stacked like american pancakes.)
- 1 cup plain flour
- 1 cup full cream milk
- 1 large egg
- 2 tablespoons butter
- Lemon and brown sugar sprinkled to taste
- Jam, honey or maple syrup
- Greek yoghurt, chopped banana and fresh berries
- Combine flour, milk and egg in a bowl and whip with a fork or hand beater until well blended. Leave overnight so the batter thickens. Before cooking, tweak by adding a little extra milk if it’s too thick.
- Heat 1 – 2 teaspoons of butter in the pan until it's covering the bottom and turned golden. Then lift the pan from the heat and carefully pour the batter into the centre of the pan, while turning the pan to spread the batter as thinly as possible around the edges to cover the entire surface.
- Cook until golden, checking occasionally to ensure it's done. Flip over with a spatula and cook the other side until golden.
- Flip pancake onto a plate and cover with your favourite fillings.
- If the batter is too thick, the pancakes will be too thick so thin the batter out with extra milk.
- If you don’t turn the pan as you pour the batter in, it will be too thick in one spot.
- If you try to skimp on butter, you won't get the lovely golden crunch at the edges.
- Practice at home first if you want to impress your hiking buddies.
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