Po­tato Pan­cakes

Backpacker - - SKILLS -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.