In the Kitchen
In a bowl, combine all the dry ingredients and store in a plastic bag or container.
At Camp
In a pot, pour in dry mixture and add water. Mix well. In a frying pan or on the lid of your pot, melt butter or oil, then add a scoop of pancake batter and spread out evenly. After edges are cooked, flip pancake until golden.
Makes 2 servings.
Here are some variations on the tried and true pancake:
Cinnamon: Add one teaspoon of cinnamon per cup of dry mix.
Fruit: Add a handful of berries or fruit slices to your wet mix (blueberries work best, but try raspberries, strawberries, bananas)
Chocolate chips: Add two tablespoons to the dry mix
But I need my syrup …
Use your handy film canisters to carry syrup; place them in zip-lock plastic bags for extra protection. You could also buy small travel containers at the drugstore that one might use for shampoo but are perfectly usable for syrup.
Eggs
I used to think that eggs are the worst possible food to bring hiking because of their fragile nature. But it’s possible to enjoy eggs in the great outdoors with a little care and know-how.
Eggs in a bag
Because of the danger of salmonella, it’s advisable to use your eggs as soon as possible during your trip. Also, it’s best to use them on the cooler days of spring or autumn, and not advisable on hot summer treks. To prevent breakage, crack your eggs at home before you go and place the contents into a strong plastic bag, like ones used for the freezer. For extra safety, place the bag in a second bag and seal.
Omelettes are the easiest (and tastiest) way to prepare eggs in the wild. Into your bag o’ eggs add your favorite omelette fixings, like tomatoes, peppers, ham, cheese, onions, and/or mushrooms. If you choose to carry whole eggs, store the omelette ingredients in a separate bag to add to your eggs when you’re ready to cook them.
It’s easy to burn eggs, so cook them on fairly low heat, and use enough butter, margarine or oil to ensure that your eggs don’t stick to your pan.
Alternatively, you can use egg replacers instead of the real thing, especially if you’re vegan or have cholesterol issues.
Egg Wraps
4 eggs 2 spinach wraps 1 tbsp butter, margarine or oil salt and pepper to taste plus:
Summer Medley ¼ cup cooked ham, diced ¼ cup red or green onions ¼ cup red, green or yellow pepper ¼ cup tomatoes, diced ½ cup cheddar cheese or:
Brie and Avocado ½ cup Brie cheese, diced ½ cup avocado, diced or:
Red Pepper Havarti ½ cup roasted red pepper, chopped ½ cup Havarti cheese
In the Kitchen
Crack the eggs and place them in a plastic bag, along with other ingredients depending on the recipe you choose. Store the wraps and the butter or oil separately.
At Camp
In a frying pan or the lid of your pot, heat the butter, margarine or oil. Add the egg mixture and cook like scrambled eggs, making sure they don’t burn. Season with salt and pepper. Divide the cooked eggs in two. Place in wraps and roll them up.
Makes 2 servings.
French Toast
¼ cup egg replacer 2 tbsp dried milk powder ½ tsp nutmeg 1 tsp cinnamon 2 tbsp butter, margarine or oil ½ loaf unsliced bread (e.g., a French loaf) ½ cup water
In the Kitchen
Store the egg replacer in a plastic bag.
Combine the milk powder and spices and place in a separate plastic bag. Place the butter, margarine or oil in a film canister.
Cut up the bread into thick slices and store in another plastic bag.
At Camp
In a bowl, combine the eggs and the milk mixture with the water.
In a frying pan or the lid of your pot, heat the butter, margarine or oil. Dip both sides of the bread into the egg mixture and place on the frying pan. Fry one side until golden brown, then flip.
Repeat with rest of the bread. Serve with honey, syrup or jam.
Makes 2 servings.
Hot Fruity Oatmeal
1 cup instant oats ½ tsp cinnamon ½ tsp nutmeg 1 tbsp brown sugar ½
