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: 2001-03-12
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: Yes
Ingredients
- 1 C flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 Tbsp powdered milk
- 1 tsp sugar (opt.)
- 3 Tbsp oil/margarine
Instructions
At home:
Package dry ingredients in a ziplock baggie.
At camp:
Stir in 3 Tbsp oil/margarine and enough water to make a soft dough (biscuit-like).
Fry in greased (2 Tbsp oil) heated skillet on moderate flame, turning often to prevent burning.
Dip in sugar/cinnamon or serve plain or with jelly or syrup. (To make syrup, heat equal parts brown sugar and margarine to a boil. Add maple flavoring or vanilla if you happen to have some).
Instead of 1 C of white flour, use 1/2 C wheat flour, cornmeal or oat flour (blenderized oats) with 1/2 C white flour. Falafel mix may also be mixed half and half with flour or cornmeal.
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