Dining à la tent is one of life's great pleasures. For too long, though, we've restricted ourselves to the standard tin of beans and sausage, or a pan-full of fried bacon. It's tasty to be sure, but c'mon people of Britain, we can do better.
With some basic camping gear and a selection of easy-to-use ingredients, you can create some serious outdoor gastronomy. Our new series, Campfire Dishes, is an introduction to tent cuisine, designed to get your tastebuds and imagination firing. And with it being Pancake Day today, how else could we start….?
INGREDIENTS (makes 6 pancakes)
- 150g flour
- 240ml milk / 40g powdered milk + 240ml water
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 banana, sliced into ¼-inch pieces
- Sprinkle of blueberries (to taste)
- 6 teaspoons ghee / butter
- Jam/maple syrup/honey for toppings
KIT
- Frying pan
- Chopping board
- Teaspoon
- Fork
- Spatula
- Mixing bowl (or mix at home and bring in sandwich bags)
INSTRUCTIONS
- Combine the flour, powdered milk, baking powder, and salt in a bowl (this can be done at home ahead of time and stored in a sealable sandwich bag).
- Add the water and egg to the dry ingredients. Using a fork, whisk the ingredients to combine, making sure to not over mix (some small lumps in the batter are OK).
- Heat the frying pan over your campfire or camp stove on a medium low heat. Add a teaspoon of ghee to the skillet and swirl to coat the pan.
- Pour 1/6th of the pancake batter into the centre of the pan and scatter some of the banana slices and blueberries on top. Cook for a few minutes until the pancake begins to bubble on top and the sides are set (approx. 2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
- Repeat with the rest of the batter, adding 1 additional teaspoon of ghee into for each pancake as needed.
- To serve, stack the pancakes and top with maple syrup, jam, butter, or honey. Enjoy!
Check back in two weeks for the next Campfire Dishes recipe. Nom Nom.
