Whole-Grain Lemon-Buttermilk Pancakes with Strawberries
Photo: Thomas J. Story
"Healthy--and delicious" was the verdict from our Camp Sunset guests. Make the mix for these tender, moist pancakes at home, and they'll be ready in no time in camp.
How to Make It
Step 1
1
AT HOME
Step 2
2
Make 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.
Step 3
3
IN CAMP
Step 4
4
Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. 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 tbsp. oil.
Step 5
5
Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.
Step 6
6
*Find in the baking aisle at well-stocked grocery stores.
Step 7
7
Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.
Ingredients
THE MIX
2 1/2 cups regular rolled oats
Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry)
2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 cups dried buttermilk*
1/3 cup packed brown sugar
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 BATCH PANCAKES
2 cups mix
2 large eggs
1/4 cup vegetable oil, divided
Sliced strawberries
Butter
Berry syrup or maple syrup
Directions
Step 1
1
AT HOME
Step 2
2
Make 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.
Step 3
3
IN CAMP
Step 4
4
Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. 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 tbsp. oil.
Step 5
5
Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.
Step 6
6
*Find in the baking aisle at well-stocked grocery stores.
Step 7
7
Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.
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