Drizzle these fluffy pancakes with maple syrup for breakfast or top with chives and sour cream for a savory dinner. Serves 2 to 3
1 cup 2 tsp. 1 tsp. 1 cup 4 Tbsp. 1 Tbsp. 2 tsp. 1 Tbsp. 1
potato flakes baking powder onion powder all-purpose flour cornstarch canola oil salt chives (optional) packet sour cream (optional)
AT HOME Store cornstarch and canola oil in separate leakproof containers. Pack sour cream packet and chives separately. Combine other ingredients in a zip-top bag.
IN CAMP Combine cornstarch with 4 tablespoons water and stir until smooth. Mix in dry ingredients until batter is slightly lumpy.
Heat oil in a skillet over medium-high heat. For each pancake, pour ½ cup batter into the pan and cook each side for about 3 minutes (until browned). Serve hot.