On our recent camping trip, I made 2 kinds of pancake batter in advance (regular and protein) and froze them in ziplock baggies.  In the cooler they helped to keep other foods cold and were thawed by the time we needed them.  I clipped off the end to pipe into the pan.  That worked REALLY well, except that the protein batter stuck to the pan (it needed extra grease.) Plus the zip wasn’t quite sealed so when I went to pipe the protein batter in the pan it popped out the back of the bag, all over my hoodie, my shoes, and the ground under our cook tent.  Ewwww.

 Click photo for source.

The rest of the week a black billed Magpie kept trying to come in and eat the batter off the ground.  He was  beautiful and  bold, and looked like a giant dragonfly in flight. Magpies are surprisingly big birds, similar to the size of a crow.  My close friends know I’m terrified of birds, but this one was so lovely and stayed just far enough away, that I could enjoy him, almost.

6 cups of whole wheat flour (or unbleached)

6 Tbs sugar (or your favorite granulated sweetener)

1 1/2 tsp salt

3 Tbs baking powder

2 cups instant powdered milk (If you leave this out, just use milk instead of water when you prep it.  Almond milk works for those who are dairy free.)

6 Tbs butter (or oil)

Combine the dry ingredients, then cut in butter until it is finely blended.  (To make it faster you can melt it and stir it in well.)

To use:  Mix 1 1/8 cups mix with 1 egg and 1 cup of water.  Cook on a griddle set to 350 degrees.  Serves 2-3

For chocolate pancakes add 1 Tbs of cocoa powder with the egg and water.