Camping season is here!!! Well, in this household, any season is camping season! We LOVE to camp! We don’t do it as often as we would like, especially since our move last summer, but we’re hoping to make a change starting now (Last weekend, we got to go for a 4-day camping trip at Oconee State Park, SC, and it was lovely! So many trees, lots of hiking trails, and they even had a swimming section just for dogs!)
Hubby and I have an ongoing debate about camping vs glamping. I grew up tent camping. 4 years ago, I spent 6 months on a trail crew backpacking, with as little as possible, while working on trail maintenance throughout northern Nevada!
Hubby grew up in a pop-up, tent camper. A few years ago, before we got married, he bought one of these pop-ups for himself. I like to tease him that it is totally glamping! He may or may not get a little offended because to him, glamping is what people do who have gorgeous, hard-sided, 5th-wheel style campers, definitely not a tent camper. ?
Needless to say, whether you’re backpacking, glamping, or somewhere in the middle, it’s always nice to have easy, light-weight food—something you can just throw together without having to bring loads of different containers with various ingredients.
Of course, there are already options out there, like Bisquick, which allow you to do just this. However, as I’ve mentioned before, I like to know what’s in the food that I eat. Bisquick has a very strange aftertaste to me. I’m sure it’s some preservative meant to increase the shelf-life, but I’d much rather make my own, know what’s in it, and not have to worry about unknown chemicals!
Most pancake recipes out there call for milk of some kind. This recipe is no different. It calls for powdered milk—don’t, and I mean DON’T use that nasty fat-free powdered milk garbage! Trust me! I highly recommend using the NIDO brand, by Nestle! This is what I grew up on in Africa. It’s whole fat powdered milk, and it’s delicious as far as powdered milks go.
This is a bulk recipe so that you can have it on hand all the time. At the bottom of the post, I have the instructions on how to make a perfect family-size pancake batch using this bulk recipe.
This recipe comes from the Wycliffe International Cookbook (page 26 if you have it!). It’s a great cookbook, put together by Wycliffe Bible Translators, of lots of delicious and practical recipes—just what you need on the Mission field!
These pancakes were made in the dorms growing up, and it’s what Hubby and I use every time we make pancakes now-especially when we camp. We like to jazz them up by adding 1 mashed, ripe banana to the batter, or even chocolate chips for your’s truly. ? I wanted to share it with any of you who don’t have this cookbook because of how yummy, easy, and practical it is! I hope that you find it as useful as we do!
The Best Pancake Mix
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Pancake Mix Ingredients:
- 6 cups All-purpose Flour
- 1 TBSP Salt
- 3 TBSP Baking Powder
- 1/3 cup Sugar
- 2 cups Powdered Milk
In a large bowl, thoroughly mix all of the dry ingredients. Place the mixture in a large, sealable canister, and store it in a cool, dry place.
Preparing the Pancakes:
(1 batch makes 5-6 medium-large pancakes)
- 1 Egg
- 1 cup Water
- 2 TBSP Oil
- 1 ½ cups Pancake Mix
- 1 Ripe Banana, mashed (optional)
- 1/2 cup Chocolate Chips (optional)
In a medium bowl, whisk the egg, water, and oil together. Add the dry pancake mix and whisk it until there are no lumps.
Fry the batter on a hot griddle or frying pan.
Serve them warm with butter, syrup, sausage, and eggs!
***For my backpacker friends: to make your lives easier, you can also leave out the oil and the egg. Just add an extra ¼ – ½ cup of water!