Gingerbread-Hazelnut Pancakes

by Tammy
(Cody, Wyoming)

I am an outdoor educator and this is my favorite backpacking recipe to make for my students! These pancakes are always a hit while we are on the trail.

The kids sometimes ask me to write down the recipe for them to take home after the course is over. I just had to share!

Serves 2 - 4 People

Ingredients
5/8 cup ground hazelnuts
1/2 teaspoon powdered cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 ½ cups of your favorite pancake powder mix
2 – 4 packets (1.5oz each) of maple syrup

At Home:
In a 1 quart ziploc bag, combine ground hazelnuts, ginger, nutmeg, cinnamon, and pancake mix. Put the maple syrup packets in the bag as well. Roll the air out of the bag and seal tightly before packing in your backpack.

In Camp:
Open bag of dry ingredients. Remove maple syrup packets and set aside. Pour 1 ¼ cups of water into the bag. Seal bag and proceed to massage contents into a well moistened pancake batter. Add additional splashes of water if necessary to reach appropriate batter consistency.

Make sure bag is well sealed and tip it upside down. Using your pocket knife or scissors, cut off one corner of the bag. Don’t make the hole big, small is good! Now you can flip the bag right-side-up and you have a convenient little pastry bag!

Squeeze the batter into your pan until the amount reaches the size of pancake you desire. Adjust camp stove flame intensity to medium if your specific stove allows. Cook until bottom and edges turn golden brown (usually no more than 2 minutes depending on your specific stove) then flip. Continue cooking until the other side is golden-brown as well.

Transfer to serving plate or bowl. Add 1 packet of syrup per person or as desired. Enjoy!