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Whole Grain Lemon Buttermilk Pancakes with Strawberries
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Brief Description
Moist, tender pancakes with a tang of lemon; for camping, make up the mix at home and they'll be ready in no time at the campground.
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Main Ingredient
oats
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Category: Breakfast
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 18 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The mix makes 8 cups (enough for 4 batches of pancakes with 12 pancakes per batch).
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Posted By: mcarradmin
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Posted On: Apr 22, 2015
Number of Servings:
Ingredients:
- 2 1/2 cups - regular rolled oats
- 3 - large lemons, zest only rinse and dry lemons well before zesting to keep mix dry
- 2 cups - whole wheat flour
- 2 cups - all-purpose flour
- 1 1/2 cups - dried buttermilk
- 1/3 cups - packed brown sugar
- 2 tablespoons - baking powder
- 1 tablespoons - baking soda
- 2 teaspoons - kosher salt
- 2 cups - mix
- 2 - large eggs
- 1 cups - water
- 1/4 cups - vegetable oil divided
- - sliced strawberries for serving
- - butter for serving
- - berry syrup or maple syrup for serving
Directions:
AT HOME:
1. Make the mix; whirl oats and lemon zest in a food processor until ground with only tiny pieces remaining. Pour into a bowl and whisk in remaining mix ingredients. Transfer to an airtight container or bag. (Measure the mix into one-batch portions and bring to the campground in small baggies for easy preparation there).
AT CAMP:
2. Make pancakes - In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tablespoons oil until smooth. (Batter thickens as it sits). Heat a large cast-iron skillet over medium heat on a camp stove; grease skillet with 1/2 tablespoon oil.
3. Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown (about 5-6 minutes total). Add 1 teaspoon oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast.
4. Serve with strawberries, butter, and syrup.
Make-ahead: Make up the Mix and store in an airtight container at room temp for up to 2 weeks or chilled for up to 1 month.
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