Buckwheat pecan pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| To pack, mix in a ziplock bag: | ||
| 2 | cups | Buckwheat flour |
| ⅔ | cup | Wheat flour |
| ⅔ | cup | Instant dry milk |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| 3 | tablespoons | Dried egg (optional) |
| In an small, tight container: | ||
| 2 | tablespoons | Oil |
| 2 | tablespoons | Molasses |
| Add when mixing: | ||
| 2½ | cup | Water |
| ½ | cup | Pecan halves |
| Pack for Topping when done: | ||
| ½ | Stick (1/8 lb.)butter (optional) | |
| ½ | Pint Maple syrup | |
Directions
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@...) Submitted By GENE KREMER On 11-20-94