Backpacker Magazine – September 2009

Recipe: Beer Pancakes

Reason #57 to love a good brew: The carbonation in beer makes for extra-fluffy flapjacks.

by: JoAnn Winberg, Nutritional analysis by Melissa Stoos-Gilroy

Tags:
• Food & Nutrition
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• Recipes
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• Trail Chef
|

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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: 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

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