The Ultimate Camping Pancake Recipes

For many of us, breakfast is a rushed affair, but on holidays that all changes. On holidays there’s time to make and enjoy a lazy breakfast. There’s the opportunity to indulge in breakfast treats that often seem too hard when at home. Here the Holiday Haven team showcase their tried and tested ultimate camping pancake recipes - and there’s something to suit all manner of dietary requirements.

Basic Pancakes

• 2 eggs

• 1 3/4 cup milk

• 1 teaspoon vanilla essence

• 2 cups self-raising flour

• 1/3 cup CSR Caster Sugar

• Butter, for frying, plus extra, to serve

• Maple syrup, to serve

Step 1

Whisk eggs, milk and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.

Step 2

Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.

Step 3

Serve with maple syrup and extra butter.

And the best bit is - you can make this recipe your very own by adding chocolate chips, cocoa (chocolate pancakes anyone?), M&Ms - this recipe is only limited by the kid’s imagination and the supplies you brought along camping.

Gluten Free Pancakes

• 3⁄4 cup gluten-free flour

• 1⁄2 teaspoon xanthan gum or 1⁄2 teaspoon guar gum

• 1 1⁄2 teaspoons baking powder

• 1⁄2 teaspoon salt

• 1 teaspoon sugar

• 2⁄3 cup milk

• 2 eggs

• 2 tablespoons cooking oil

Step 1

Combine all dry ingredients in a bowl. In a separate bowl, whisk together milk, eggs, and cooking oil. Add milk mixture to the dry ingredients, and whisk until well blended.

Step 2

Let stand for about 10 minutes. Preheat ungreased, non-stick frying pan to medium heat. Pour batter by spoonfuls onto the hot pan. Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

To make this recipe dairy free just substitute the milk for rice or almond milk.

Flourless Pancakes

• 1½ large bananas, ripe to overripe (200g; 7 oz)

• 2 eggs

• ⅛ teaspoon baking powder

• Maple syrup, butter, or blueberries, to serve

Step 1

In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine.

Step 2

In another bowl add in 1½ large bananas. Lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.

Step 3

Pour wet mixture into mashed bananas and stir to combine. In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve immediately when hot.

If you forget to pack the baking powder, all is not lost, there’s a wide range of substitutes available - from lemon juice to vinegar. You can find more baking powder substitutes.

https://www.healthline.com/nutrition/10-baking-powder-substitutes