Camp Skillet Pancake Batter

Ingredients

• 1 cup / 125 g All-purpose flour, for the pancakes
• 2 Tbsp / 25 g Granulated sugar, for the pancakes
• 2 Tbsp / 27.6 g Baking powder, for the pancakes
• 1/2 tsp / 3 g Salt
• 1 large / 50 g Egg, for the pancakes
• 1 cup / 245 g Buttermilk
• 2 Tbsp / 28 g Neutral oil, for the batter

Method

1. Prep at home: Stir the flour, the sugar, the baking powder, and the salt. Beat in the egg, the buttermilk, and the oil until the batter is smooth enough to pour. Funnel it into a clean squeeze bottle. Leave room at the top. Keep the bottle in the cooler and cook it the next morning. The comment by OboeLady19 puts the dry ingredients in a zip bag and adds the egg, the buttermilk, and the oil in a bowl at camp. This card mixes that same list at home. A separate r/camping note puts finished batter in a 2 L bottle. An r/Cooking post asks about a ketchup bottle of batter for camping. Replies there say to keep it cold and shake it, and that baking powder loses some rise after the batter is mixed. The comment writes 2T. of baking powder, a tablespoon, and 1/2 t of salt, a teaspoon. This card uses those spoons. Two tablespoons is 27.6 g. Many batters use 2 teaspoons per cup of flour. That smaller spoon is not used. The comment says 1 cup of flour and does not weigh it. A USDA cup is 125 g. It says 1 egg and does not give a size. A large egg is 50 g. It says 1 cup of buttermilk, 245 g, and prefers fresh over powder. It says 2 T. of oil, 28 g. The comment does not count plates. This card uses 4 plates.
2. At camp: Shake the bottle. If the cooler made the batter thick, add a splash of water and shake again. The r/camping bottle note says to leave that room. Warm a skillet on a camp stove, or on a grate over the fire. Pour small rounds. Cook until the bottom is browned and the top is set, then flip, and cook the other side. The comment says to pour the batter in the pan. It does not give a minute count. It does not give a coal count. The comment does not mention syrup, so syrup is not in the count. Leftovers keep covered in the fridge for a few days. Reheat until the center is hot.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 plates. The comment does not count plates. The flour, the sugar, the baking powder, the salt, the egg, the buttermilk, and the oil are in the count. Syrup is not in the comment, so it is not in the count. The flour is 1 cup, 125 g. The comment did not weigh the cup. The sugar is 2 tablespoons, 25 g. Added sugars are that sugar. One plate is 6 g added sugars. About 10 g of sugars per plate also counts the buttermilk, the flour, and the egg. The baking powder is the written 2 tablespoons, 27.6 g, not 2 teaspoons. The salt is 1/2 teaspoon of table salt, 3 g. The comment did not say kosher. The egg is 1 large, 50 g. The comment did not give a size. The buttermilk is 1 cup, 245 g. The oil is 2 tablespoons, 28 g. Canola is the row. The baking powder and the salt are the salty parts. One plate is 1130 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy is the 1 cup of buttermilk. Use 1 cup of a milk whose package does not list milk. The flour, the egg, the sugar, the baking powder, the salt, and the oil stay. The comment asked for buttermilk. This plate is not gluten-free. This is a kitchen note, not a dairy-free certification.

  • United States: A milk whose package does not list milk stands in for the buttermilk. The flour stays.
  • United Kingdom: A free-from milk. The flour is still in this version.

• Gluten-free style

  Use 1 cup, 125 g, of a cup-for-cup blend whose package does not list wheat, in place of the all-purpose flour. The buttermilk stays, so this plate is not dairy-free. Read the baking powder. The egg stays. This is a kitchen note, not a gluten-free certification.

  • United States: A cup-for-cup blend whose bag says gluten-free. Read the baking powder. The buttermilk stays, so this plate is not dairy-free.
  • United Kingdom: A free-from flour marked gluten free. The buttermilk stays.

• No eggs

  This batter is built on 1 egg. It is not written without the egg. A different batter would be a different plate.

  • United States: This batter is 1 egg. It is not written without the egg.
  • United Kingdom: The same note. This batter uses an egg.