Whole Wheat Buckwheat Pancakes

Whole Wheat Buckwheat Pancakes

Ingredients:
1 cup buckwheat flour
½ cup whole wheat flour
½ cup cornmeal
½ cup raw wheat germ
½ cup milk powder
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil

Directions:
At Home: Combine ingredients in a ziplock plastic bag.
In Camp: Empty contents of bag into a bowl or pot. Stir in 2–3 cups of water. Cook
pancakes in a hot oiled pan.
Variations: Add raisins or dried bananas, chopped small.
Breads to Make in Camp
Fresh bread in camp after a few days of backpacking is a real treat. Bake extra for
lunches or breakfast.
Care must be taken when baking pan breads on a fuel stove, as the heat is fierce and
the bread will easily scorch. Using a thick-bottomed pan or a heat diffuser between the
pan and the stove and keeping the heat down will prevent this.
If fresh-baked bread in camp is something you enjoy often while backpacking,
consider bringing a camp oven along.
We have included two steamed-bread recipes that take a while to cook, but the
breads are wonderfully moist and tender.
Corn Bread
makes 1 8-inch pan’s worth
Everybody likes corn bread hot from the pan. Serve it with maple syrup for breakfast,
smothered in chili for dinner, dripping with butter and honey for dessert, or cold with
peanut butter or cheese for lunch. Use the longer cooking time if you are at eight
thousand feet or higher.