Outdoor Cooking
Traditional Pancakes At Home or Away
Everyone needs a go-to pancake recipe – from rainy days to Shrove Tuesday traditions. These tasty treats can be served up with either sweet or savoury fillings and can be whipped up in minutes for a filling and flexible meal option at home or away. Crack out your gas stove and frying pan for campsite cooking or load shedding friendly meals and for packing convenience, you can mix the dry ingredients in a container at home before your travels.
- 2 cups (240g) cake flour
- 2 tsp (10ml) baking powder
- ½ tsp (2.5ml) salt
- 2 eggs
- 1 cup (250ml) milk
- 1 cup (250ml) water
- 2 ½ tsp (12.5ml) lemon juice or vinegar 5 tsp (25ml) melted butter or oil (plus extra for cooking)
Mix the dry ingredients in a mixing bowl and form a hollow in the centre.
Mix the eggs, milk, water, lemon juice/vinegar and melted butter or oil into the dry ingredients until smooth.
Heat a frying pan over a medium heat and grease with a little oil or butter.
Add enough pancake batter to form a thin layer when tipped around the pan and cook until the first side is golden.
Flip the pancake over with a spatula and cook the other side.
Keep going until all the batter is used up, you’ll get somewhere between 15-20 pancakes from this batter depending on how thin you make them and the size of your frying pan. Stack the pancakes on a plate and cover to keep warm whilst you’re busy cooking.
How you serve them is where your own imagination and taste buds come in. Savory options include mince and grated cheese, chicken mayo, ham and cheese, or really anything that you can put in a wrap. Traditionally sweet pancakes are served with cinnamon sugar, but fruit, ice cream, honey, sauces and syrups can turn these into a dessert to remember.
