Serves: 5
Total Calories: 143
AT HOME:
1. Add Bisquick, milk and sugar into quart size Ziploc bag.
2. Seal and shake well.
AT CAMP:
1. Add water and margarine to bag; seal and roll the bag by hand to remove air and lumps.
2. Add oil to pan; heat to medium high temperature.
3. Cut hole in corner of the bag and squeeze pancake size amount into hot pan.
4. Cook until bubbles form; flip and cook until golden brown.
Note: Instead of squeeze margarine, you may substitute vegetable oil.
Fun Fact: Condensation on the wall of a tent is less likely to occur on a breezy night.
This Trail Pancakes recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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