I do hope, despite the strings of a limited budget, that you'll take some time this summer for a bit of a vacation for your family. Camping is versatile, thrifty, and tons of fun!
The key to making sure you enjoy the vacation too is to ensure you have everything prepacked and organized so that you'll be ensured some down time too.
I love hot pancakes in the morning when camping, but I have found they taste even better when the work is done for me. Before I leave I whip up a recipe of my homemade buttermilk pancakes and put it in a gallon-size Ziploc bag to freeze overnight. I like to freeze it flat so I can pack it easily in my cooler. By the time you need it, the batter is thawed and ready to use. Bunch the batter in the corner, cut the pointed end and you have a dispenser for perfectly formed pancakes, too! Throw some syrup on those pancakes and the meal is done for you!
Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1 egg, beaten
1 1/2 cups buttermilk (or 1/4 cup yogurt mixed with 1 1/4 cups milk)
1 Tbsp. melted butter
1 teaspoon sugar
Method:
Stir together the flour, baking soda, baking powder,and salt.
Mix the egg with the buttermilk and add to the flour mixture, stirring only until well combined but still a bit lumpy. Add the melted butter and sugar until combined. If the batter is a little thick use the back of a measuring cup to spread the batter out a little bit. I use 1/4 cup of batter per pancake, but if you want bigger ones just use a bit more. Heat your griddle to somewhere between 325 degrees and 350 degre
The key to making sure you enjoy the vacation too is to ensure you have everything prepacked and organized so that you'll be ensured some down time too.
I love hot pancakes in the morning when camping, but I have found they taste even better when the work is done for me. Before I leave I whip up a recipe of my homemade buttermilk pancakes and put it in a gallon-size Ziploc bag to freeze overnight. I like to freeze it flat so I can pack it easily in my cooler. By the time you need it, the batter is thawed and ready to use. Bunch the batter in the corner, cut the pointed end and you have a dispenser for perfectly formed pancakes, too! Throw some syrup on those pancakes and the meal is done for you!
Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1 egg, beaten
1 1/2 cups buttermilk (or 1/4 cup yogurt mixed with 1 1/4 cups milk)
1 Tbsp. melted butter
1 teaspoon sugar
Method:
Stir together the flour, baking soda, baking powder,and salt.
Mix the egg with the buttermilk and add to the flour mixture, stirring only until well combined but still a bit lumpy. Add the melted butter and sugar until combined. If the batter is a little thick use the back of a measuring cup to spread the batter out a little bit. I use 1/4 cup of batter per pancake, but if you want bigger ones just use a bit more. Heat your griddle to somewhere between 325 degrees and 350 degre
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