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
- 6 tbsp quick oats
- 1 ½ tbsp. flour
- ½ tbsp. sugar
- 1/8 tbsp salt
- ¼ c mini chocolate chips
- I tbsp. butter
- Water (around ¼ c)
- 1 egg
- Honey (optional)
- Ziploc bags
- Frying pan
- Camp spatula for turning
- Gas camp stove
Pre Prep (at home):
- Mix all dry ingredients in Ziploc bag for easy prep
- Wake up (Possibly the most difficult part)
- Crack the egg into the Ziploc bag with the dry ingredients
- Pour a small amount of water into the bag, and seal
- Squish the bag around until everything is mixed together
- Add more water as needed to achieve a thick batter consistency
- Heat up frying pan over camp stove, coat bottom with butter to melt
- Pour batter into pan, shape into pancake
- Be patient! Don’t flip the pancake until the first side has had time to complete.
- When pancake is cooked through on both sides, try honey as a substitute for syrup.
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.