The BackCountry Chef: Chocolate Chip Oatmeal Pancakes

Breakfast is the most important meal of the day!  Even if you aren’t necessarily a morning person, you need energy for exploring if you are in the backcountry.  And with a simple recipe like this, you will be smiling all the way to the summit.

Good for:  Hot breakfasts, quick energy
Time to cook: 10 minutes
Serves: 1

Ingredients:

  1. 6 tbsp quick oats
  2. 1 ½ tbsp. flour
  3. ½ tbsp. sugar
  4. 1/8 tbsp salt
  5. ¼ c mini chocolate chips
  6. I tbsp. butter
  7. Water (around ¼ c)
  8. 1 egg
  9. Honey (optional)

Tools:

  1. Ziploc bags
  2. Frying pan
  3. Camp spatula for turning
  4. Gas camp stove

Technique:

Pre Prep (at home):

  1. Mix all dry ingredients in Ziploc bag for easy prep

At Campsite:

  1. Wake up (Possibly the most difficult part)
  2. Crack the egg into the Ziploc bag with the dry ingredients
  3. Pour a small amount of water into the bag, and seal
  4. Squish the bag around until everything is mixed together
  5. Add more water as needed to achieve a thick batter consistency
  6. Heat up frying pan over camp stove, coat bottom with butter to melt
  7. Pour batter into pan, shape into pancake
  8. Be patient!  Don’t flip the pancake until the first side has had time to complete.
  9. When pancake is cooked through on both sides, try honey as a substitute for syrup.
  10. Yum!

Weekly Backcountry Cooking Tip: Eggs
So long as the weather is cool, eggs will not go bad in one night or two.  As a matter of fact, in many countries eggs are not refrigerated at all.  The way that I take eggs into the backcountry is I wrap them in a little bit of paper towel, and put them in a small Tupperware.  That way, the eggs are cushioned and safe, I can use the Tupperware as a garbage receptacle or eating bowl, and I can use the paper towel for anything I might need:  to help me start the fire, or to help me clean up afterwards.

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