Serves: 5

pancake mix (one cup per four people)
white bread (two slices per person)
non-stick cooking spray or oil
Toppings: syrup, cinnamon, powdered sugar, fresh berries, butter or jam

AT CAMP:
1. Mix pancake mix with water according to package instructions.

2. Mix completely until slightly watery.

3. Spray pan or griddle with non-stick cooking spray or add oil.

4. Dip white bread into mix to cover both sides but not too long or bread will fall apart.

5. Place on griddle or fry pan until each side is done to desired toasty color.

6. Serve with choice of toppings.

Fun Fact: Pre-chill your cooler by filling it with ice 30 minutes before adding food.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice