Oatmeal Pancakes with Lemony Maple Blueberry Sauce

This was a delicious camp breakfast.  It could be easily adapted to work as a great backpacking meal (or you could just bring fresh fruit backpacking...day one/two?...otherwise just sub some dried fruit)  The sauce didn't thicken up for me as much as I hoped it would, but I also didn't follow any of the measurements, so what can I really expect?  It was still delicious.  

I used old fashioned oats in the pancakes (with some hesitation) and they really were great.  The pancakes were so filling.  I could only eat 4 smaller (4 inch) pancakes.  

Uh.  Just wondering.  Is that for me?

I doubled the recipe for 3 people and it was too much.  But don't worry, Copper needed breakfast too!  

Camping is his favorite.  No, we did NOT take him hiking in his tank top.  Totally embarrassing.  

Oatmeal Pancakes with Lemony Maple Blueberry Sauce

from dirty gourmet

1/2 cup old fashioned oats or 1 packet of instant oatmeal

3/4 cup “Complete” Pancake mix (just-add-water)

1 teaspoon cinnamon

1/4 cup chopped pecans

1 cupswater

2 tablespoons oil for skillet if not non-stick

Lemony Maple Blueberry Sace (recipe below)

At Home: In a large zip-top bag, combine oats, pancake mix, cinnamon and pecans (you will need the extra room to mix the batter).

At Camp: Pour 1 cup of water inside the zip-top bag containing the pancake batter ingredients. Seal bag and mix the ingredients by gently kneading and squeezing them together.

Cut one of bottom corners of the zip-top bag with the pancake batter and squirt 1/4 of contents into a lightly oiled skillet on medium high. Let pancake cook until bubbling on top. Flip and let cook until golden brown. Repeat with the rest of the batter.

Top the pancakes with lemony maple blueberry sauce!

(Servings: 2-3, Prep time: 15 min., Cook time: 20 min., Difficulty: Easy)

Lemony Maple Blueberry Sauce

by Backpacker

1/2 pint fresh blueberries (Substitutes: any other berry, or soft fruit like peach,

pear, and plum)

1/2 cup real maple syrup

1/2 lemon (juice and rind)

1 tablespoon brown sugar

1 tablespoon butter

At home: Pack syrup in a leak-proof bottle; pack sugar in a zip-top bag.

At camp: Using a sharp knife, gently peel the yellow part of the lemon rind. Avoid cutting too deep into the white part of the skin (it's bitter). Finely chop the yellow peel and set aside. In a skillet, melt the butter over low heat, then add the blueberries. Mash some of the blueberries with a fork, then add the remaining ingredients, including the lemon rind. Simmer over low heat for about 5 minutes until the mixture starts to thicken. Makes 1 cup.

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foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5