Trail Chef: Make Pancakes ... With Beer!

Learn how to make ultrafluffy, brewski flapjacks the easy way, plus two more camp pancake recipes.

If you're anything like the BACKPACKER staff, you appreciate a good brew. A lot. So much, in fact, that the idea of incorporating a cold one into your breakfast makes you start salivating a little. You could always crack open a Natty Light with your oatmeal, sure—but there's a better, classier way. Beer pancakes. That's right. Pancakes with beer.

It's not as crazy as it sounds. The carbonation in that Bud lightens up the batter, making for extra-airy pancakes (and you an always sub in root beer for a nonalcoholic version). Try some this weekend—here's how to do it the mess-free way. For the complete recipe, check out page 50 in our September issue.

Still hungry? Here are two more camp pancake recipes from JoAnn Winberg.

Vanilla-Walnut Crepes
Serves 3.

1 cup all-purpose flour
¼ cup instant French vanilla cappuccino or hot chocolate mix (such as Wild Harvest)
2 teaspoons baking powder
½ teaspoon salt
1 1/3 cups water
¾ cup chopped walnuts
2 cups dried cranberries and/or cherries
¼ cup powdered sugar
Cooking oil

At home
Combine first four ingredients in a zip-top bag.

In camp
In a medium-sized bowl, mix dry ingredients with water until smooth. Heat and lightly grease a skillet with cooking oil. Spoon 3 tablespoons of batter onto skillet; swirl skillet until the batter spreads out thin. Cook one to two minutes per side until browned. Fill with walnuts and sliced fruit; roll up and sprinkle with powdered sugar.

Peanut-Butter-and-Jelly Pancakes
Serves 3.

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup peanut butter
1 ¼ cups water
½ cup jelly, jam or preserves, any flavor
Cooking oil

At home
Combine first four ingredients in a zip-top bag.

In camp
In a medium-size bowl, combine dry ingredients with peanut butter and water. Heat and lightly grease a skillet with cooking oil. Pour 3 tablespoons of batter onto skillet for each pancake. Cook on both sides until browned, 2 to 3 minutes each.

Tip: Pack a supply of single-serving jelly packets to avoid carrying a container of jelly. Allow for 3 to 4 packets per serving.

—Elisabeth Kwak-Hefferan

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Elisabeth's future husband

Aug 09, 2011

@aaron: Redundancy is ugly! however...
----------------------------------
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
12-ounce can of beer (mild lagers are best)
1/4 cup canola oil

At Home
Combine flour, sugar, baking powder, and salt in a zip-top bag.
In Camp
Place dry ingredients in a medium-size bowl; mix in beer and oil. Heat a lightly greased skillet over medium flame. To make one pancake, spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned. Note: Don't substitute root beer for a non-alcoholic breakfast.
Prep time 5 min
Cook time 6 min
Price $.53 per serving
Weight 8 ounces per serving

Serves 3

Calories 547
Fat 19 g
Carbs 74 g
Protein 9 g

Elisabeth's future husband

Aug 09, 2011

I understan you need it urgently!
hint: check out http://www.backpacker.com/september-09-recipe-beer-pancakes/skills/13274

aaron

Jun 05, 2011

i AM a subscriber but i don't have that September issue. And i really want to make these!! what am i supposed to do now?!

aaron

Jun 05, 2011

post the damn recipe!!

Justin

Nov 20, 2009

Some people are just a bit too self-righteous for me... Fun fact; Beer is thought to be humankind's first documented and duplicated recipe.

Justin

Nov 19, 2009

"Why would I want to encourage such an evil business?"

I guess everyone is entitled to their own opinion, but geez... evil business? Really?? So people who enjoy beer (or any alcoholic beverage) are evil? That's a very narrow minded and fanatical view.

I tried this recipe and substituted a lager for an oatmeal stout. It came out very good! The oatmeal stout worked well with the maple syrup I put on them.

lisa

Oct 19, 2009

Beer evil?? I enjoy the recipes...if you dont like it...dont read it! Just stop trying to ruin it for the mature people.

Honora

Oct 02, 2009

I boycott buying alcohol because the liquor industry produces chocolate flavoured milky forms targeted at 11 year olds so they can develop a taste for it. Why would I want to encourage such an evil business? I'd rather make a stand and use substitutes e.g. flavouring essences.

Brent

Aug 07, 2009

We tried the root beer version this week, and it worked out well. I would have tried the beer, but we didn't happen to have any that wasn't chilled. I figured the cold woud impact the leavening effect somewhat, so we used the alternate. I was glad they included the note. It seems to me that some are wee bit too touchy on both sides. I think they were offering a simple option. Good recipe, and I'll try the high octane version next week. Thanks for the options, and they were a big hit with the wife and kids...

rik

Jul 30, 2009

stop the PC; whats wrong w/ beer other than it will be warm...btw, I agree w/ Chuck about the hard sell and backpacking is for everyone. The mag
has gotten too "green" for me

Outdoor Enthusiast.

Jul 30, 2009

Please post the recipe.
Thanks

John

Jul 30, 2009

Randy, plenty of people (not me) avoid alcohol for a variety of reasons, and it's a myth that ALL the alcohol cooks out... see: http://www.ochef.com/165.htm

I'm no fan of excessive political correctness, but sometimes offering a substitution is simply a useful tip. I've made baked goods with beer, 7UP, and plain soda water... root beer seems like an odd flavor option here, but I might try it next time no beer is handy.

Frank

Jul 30, 2009

Our Boy Scouts have been using Sprite in their pancakes for many years.

Anonymous

Jul 30, 2009

www.7BarGrille.com

Mike

Jul 30, 2009

This has been a Sunday morning staple for years and easy to remember: 3 cups of Bisquick, 3 eggs, 1 can of beer (4 oz. per cup/egg)

Mike

Jul 30, 2009

This has been a Sunday morning staple for years and easy to remember: 3 cups of Bisquick, 3 eggs, 1 can of beer (4 oz. per cup/egg)