CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-07-29
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 c All purpose Flour
- 3 Eggs
- 1 tsp. Salt
- 1 Tbls Baking Powder
- Approx. 3/4 – 1c Water
- Blueberries (Optional)
- Vegetable Oil
Instructions
This recipe was handed down thru the generations and was actually prepared by my ancestors along the AuSable River in Northern Michigan. This is pretty fool proof and easy.
Put vegetable oil into a cast iron skillet covering the bottom by about 1 inch. While your grease is heating, mix flour, salt, baking powder, eggs. Add water and mix until it resembles pancake batter, you may have to add a bit more water to get to that consistency. Fold in blueberries if desired. Drop by soup ladle into hot oil, fry on both sides until brown and a bit crispy. These pancakes will poof up because of the baking powder. Serve with maple syrup or sprinkle with sugar. YUMMMY!
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