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Whole Grain Lemon Buttermilk Pancakes with Strawberries

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Number of Servings:

Ingredients:

  1. 2 1/2 cups - regular rolled oats
  2. 3 - large lemons, zest only rinse and dry lemons well before zesting to keep mix dry
  3. 2 cups - whole wheat flour
  4. 2 cups - all-purpose flour
  5. 1 1/2 cups - dried buttermilk
  6. 1/3 cups - packed brown sugar
  7. 2 tablespoons - baking powder
  8. 1 tablespoons - baking soda
  9. 2 teaspoons - kosher salt
  10. 2 cups - mix
  11. 2 - large eggs
  12. 1 cups - water
  13. 1/4 cups - vegetable oil divided
  14. - sliced strawberries for serving
  15. - butter for serving
  16. - 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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