Ingredients Jump to Instructions ↓

  1. 2 cups Buckwheat flour

  2. cup Wheat flour

  3. cup Instant dry milk

  4. 2 tablespoons Oil

  5. 2 1/2 cup Water

  6. 1/4 cup Butter

  7. 1/2 teaspoon Salt

  8. 2 teaspoons Baking powder

  9. 3 tablespoons Dried egg

  10. 2 tablespoons Molasses

  11. 1/2 cup Pecan halves

  12. 1 cup Maple syrup

Instructions Jump to Ingredients ↑

  1. MIX IN A ZIPLOCK BAG IN SMALL, TIGHT CONTAINER ADD WHEN MIXING PACK FOR TOPPING WHEN DONE This is a camping recipe. Assume moderate heat on a campfire or pack stove. 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


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