Trail Chef: Make Pancakes ... With Beer!

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