Recipe: Pancakes

Makes around 12 pancakes.


1-1/2 cups all purpose flour
1/2 tsp. salt
1/4 cup sugar
1-3/4 tsp. baking powder
2 eggs
2 Tbsp. oil
1 to 1-1/4 cups milk
1 tsp. vanilla


Combine dry ingredients. Combine egg(s) and 1 cup of milk. Stir wet ingredients into dry and mix gently – a few little lumps are ok. The batter should be about the thickness of heavy cream; add more milk if necessary.

Heat a non-stick or well-seasoned cast iron skillet. When skillet is hot, add a trace of vegetable oil. Add about 1/4 cup of batter to the hot pan and let cook, undisturbed, until bubbles form on the top of the pancake and break, 3-4 minutes. Turn pancake and cook second side until lightly browned, about 2 minutes. Keep pancakes warm in an oven set as low as possible until all are cooked. Serve with butter and syrup or jam.


A reputable pancake mix is handy for camping, or to keep in the pantry.