Method

At Home:

1. Combine all ingredients (except water, cooking oil and maple syrup) in a gallon-size ziptop bag. Press all the extra air out and seal well. Use a permanent marker to write recipe and amount of water required on top of the bag.

At Camp:

1. Add 1 1/2 cups of water to ingredients in ziptop bag. Seal well and gently mix dry ingredients with water by massaging contents.
2. Heat up skillet with a bit of oil. Scoop batter out of bag with spoon into hot skillet. Make a small circle – about 3 inches in diameter.
3. Wait until batter has air bubbles and then flip. Keep an eye on the flame and adjust so skillet doesn’t get too hot.
4. Look for a golden brown pancake finish. Re-flip if necessary. Use first pancake as a taste tester (chef’s privilege).
5. Repeat until you run out of batter. Add oil to skillet as necessary to prevent pancakes from sticking.
6. Stack impressively and drizzle with maple syrup.
7. If you have extras, pack them up. They are great as a snack as well.