Ingredients (makes enough pancakes for 6)
- 1 1/2 cups self raising flour
- 1 1/2 cups plain flour
- 50g margarine/butter
- 1tbsp sugar
- 2 eggs
- 1 cup full fat milk
- 2 bananas or 4 handfuls of blueberries (optional)
- One 300ml pot buttermilk
- 1 1/2 tsp bicarbonate of soda
- Oil for cooking
When I am packing these ingredients to take to the woods, I choose a large packed lunch box that will also act as a mixing bowl when I am making the pancakes.
- Large lunch box containing all dried ingredients
- The rest of the ingredients (eggs, milk, marg/butter, fruit, buttermilk and oil)
- Margarine/butter if you want to butter your pancakes
- Maple syrup if you like this on your pancakes
- Balloon whisk or fork
- Extra mixing bowl
- Wooden spoon
- Tablespoon/teaspoon measures
- Frying pan / griddle
- Tripod or some method of holding the pan / griddle over the flames
- Matches / lighter
- Natural firelighters / tinder
- Dry kindling if there is not a supply where you are going
- Recipes or instructions
I like to laminate any instructions or recipes I use so that I can carry them up to the woods and keep them handy without getting them wet or muddy.
When you are outdoors ready to cook
- Light your fire.
- Wait for the embers to be hot, and the flames to die down.
- Melt the marg/butter in the pan then remove from the fire.
- Using the extra mixing bowl, whisk together the buttermilk, milk, melted butter, and eggs.
- Pour into the dry ingredients and combine.
- If you like bananas or blueberries in your scones, now is the time to add two mashed bananas to the mix or stir in the blueberries.
- Heat a tablespoon of oil in the pan over the fire until it is hot.
- Cook two or three pancakes at a time by dropping two or three tablespoons of mixture for each pancake onto the hot pan.
- As the pancakes cook, bubbles will appear in the mixture. When the pancake looks firm and is brown underneath, flip with your spatula, and brown the other side.
- Served buttered with maple syrup if desired.