Breakfast / Skillet

Maple Banana Camp Pancakes

Name: Maple Banana Camp Pancakes
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 0.25 tsp salt; 0.75 cup milk; 1 large egg; 1 tbsp neutral oil, plus more for the pan; 1 banana, sliced; 2 tbsp maple syrup

A little maple syrup, a warm skillet, and a slow morning outside. These easy pancakes keep breakfast wonderfully simple.

By Yeaver Editorial · Recipe inspiration

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Serving inspiration. Finished results and presentation may vary.

A good meal, with a little less fuss.

A little maple syrup, a warm skillet, and a slow morning outside. These easy pancakes keep breakfast wonderfully simple. Set out your ingredients before you start and choose a stable, permitted cooking area.

THE CAMP-KITCHEN NOTE

Measure your dry ingredients before leaving home. A wide-mouth container makes mixing easier at camp.

Measurements use US cups, tablespoons, teaspoons, and ounces. Adjust the seasoning to your taste and check ingredient labels for any dietary needs.

THE RECIPE

Maple Banana Camp Pancakes

20 minTotal timeSkilletCooking methodServings

Ingredients

Instructions

At home, combine the flour, sugar, baking powder, and salt in a sealed container. Keep the milk and egg chilled for the trip.
At camp, whisk the milk, egg, and oil in a bowl. Stir in the dry mix just until no dry flour remains; a few lumps are fine.
Warm a lightly oiled skillet over medium-low heat. Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form and the edges look set.
Flip and cook for another 1–2 minutes, until the center is set. Adjust the heat if the outside browns too quickly. Top with banana and maple syrup.

Scaling changes ingredient amounts; pan size, cooking time, and water needs may need adjustment.