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Whole-Grain Lemon-Buttermilk Pancakes with Blueberries: A Campfire Recipe

 


Elevate your camping breakfast with these Whole-Grain Lemon-Buttermilk Pancakes, featuring a delightful mix of rolled oats, lemon zest, and whole-wheat flour, complemented by the sweetness of blueberries. This recipe is perfect for those who appreciate a hearty start to their day, offering a nutritious twist on a classic breakfast favorite.

Ingredients:

The Mix:
  • 2 ½ cups regular rolled oats
  • Zest of 3 large lemons (ensure lemons are rinsed and dried before zesting)
  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 1 ½ cups dried buttermilk powder
  • ⅓ cup packed brown sugar
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 2 teaspoons kosher salt
For One Batch of Pancakes:
  • 2 cups of the prepared mix
  • 2 large eggs
  • ¼ cup vegetable oil, divided
  • Blueberries, for serving
  • Butter, for serving
  • Berry syrup or maple syrup, for serving

How to Make It:

At Home:
  1. Prepare the Mix: In a food processor, combine the rolled oats and lemon zest. Process until the oats are ground but still have some tiny pieces for texture. Transfer the oat mixture to a large bowl, and whisk in the whole-wheat flour, all-purpose flour, dried buttermilk powder, brown sugar, baking powder, baking soda, and salt until well combined. Store this pancake mix in an airtight container or bag for up to 2 weeks at room temperature or up to 1 month if chilled.
In Camp:
  1. Prepare the Batter: In a large mixing bowl, whisk together 2 cups of the pancake mix, 1 cup of water, the eggs, and 2 tablespoons of vegetable oil until smooth. The batter will thicken upon sitting, so let it rest for a few minutes while you heat the skillet.
  2. Cook the Pancakes: Heat a large cast-iron skillet over medium heat on a camp stove or over the campfire. Lightly grease the skillet with ½ tablespoon of oil. Pour ¼-cup portions of the batter into the skillet, cooking the pancakes until golden brown on both sides, about 5 to 6 minutes total. Use 1 teaspoon of oil as needed between batches to prevent sticking and ensure even cooking. Adjust the heat as necessary to prevent the pancakes from browning too quickly.
  3. Serve: Accompany the warm pancakes with Blueberries, a pat of butter, and your choice of berry or maple syrup.

Tips:

  • Dried Buttermilk Powder: This ingredient adds the tangy flavor of buttermilk without the need for refrigeration. It can be found in the baking aisle of well-stocked grocery stores.
  • Make-Ahead: Preparing the mix at home simplifies the cooking process at the campsite, making it easier to enjoy a delicious breakfast with minimal prep.
  • Serving Suggestion: These pancakes pair wonderfully with a cup of coffee or tea, enjoyed amidst the tranquility of nature.

This Whole-Grain Lemon-Buttermilk Pancakes recipe promises a delightful morning meal to start your day in the great outdoors, combining the wholesome goodness of whole grains with the fresh zestiness of lemon and the sweetness of Blueberries.

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