Ingredients
- 1/2 cup store-bought "just add water" pancake mix
- 2 tablespoons dehydrated blueberries
Instructions
- Pick a mix that genuinely asks for water alone. Anything wanting egg or milk is not a camping ingredient, and the back of the packet is the only place to find that out.
- Break any clumped berries apart between your fingers before they meet the flour. Dried fruit sticks to itself in the bag, and a clump will not separate once it is buried in powder.
- Stir the berries right through the mix rather than laying them on top. Jostled about in a pack they migrate to one end, and you end up with two plain pancakes and one purple one.
- Seal the bag while everything in it is properly dry, pressing the air out as you go. Air carries moisture, and moisture is what turns a bag of mix into a brick.
- Write the date and the water quantity on the bag. Six months is long enough to forget, and a camp kitchen at dawn is the wrong place to be guessing ratios.
- Vacuum-sealed with an oxygen absorber it holds a year in a cool cupboard; in a zip-top freezer bag, count on a month. The berries are the short-lived part of this, not the flour.
- In camp, mix the water in and let the batter stand a few minutes before the first spoonful goes in the pan. The berries need that pause to take water back, and a hard one tears the pancake as it spreads.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 289 kcal | 82 kcal |
| Protein | 3.5 g | 1 g |
| Fat | 1.5 g | 0.4 g |
| saturated | 0.2 g | 0 g |
| Carbohydrate | 61.3 g | 17.4 g |
| sugars | 50.6 g | 14.4 g |
| Fibre | 12.2 g | 3.4 g |
| Sodium | 5 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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