Combining two classic pancake recipes into one, these blueberry banana pancakes are a warm and fluffy way to start your morning.
For whatever reason, making pancakes – as simple as they seem – has always intimidated us. On the handful of rainy mornings we’d get back in Los Angeles, Michael would attempt to make banana pancakes, but the results were often varied. Sometimes the cakes were flat and dense, sometimes they were overcooked, and sometimes the outside would be perfectly golden brown but the insides were completely uncooked. Megan, on the other hand, has a perfect record of setting off the fire alarm every time she attempts a pancake recipe. So we after a while we just gave up on them and reconciled ourselves that maybe we were just “hash brown people”.
However, this year we felt we needed to give it another go. There’s no denying that pancakes are a classic camping breakfast, and we were seeing pictures of people making them all over Instagram. Surely, it couldn’t be that hard?
We decided to swap out some of the more temperamental ingredients – like the fresh milk and butter – with more rugged options that could survive for awhile in our camp pantry. We used Milkman powdered milk, which, as far as powdered milks good – tastes pretty incredible. The other secret ingredient we discovered was ghee or clarified butter.
When cooking pancakes over a campfire or even a camp stove you’ll want to re-butter the pan for every pancake you make. (If you’re being butter conscious, then maybe once every two pancakes.) Ghee has a lot of advantages over traditional butter, but the main ones are: shelf stable and higher smoke point. Shelf stable means that we can carry it with us without having to carry a cooler. And the higher smoke point means that we don’t run the risk of burning the butter.
For this recipe, we opted to try a bit of a hybrid. Blueberry pancakes are a thing, and so are banana pancakes, but we found that by combining them together we got more than the sum of their parts. The smooth and chewy consistency of the banana really complements the flavor of the ghee, while the blueberries provided a fresh and juicy pop that played nicely against the maple syrup. We’re not sure why we haven’t been doing this the whole time.
So if you’re looking for pancake recipe that you can take with you on the road, then this one definitely a great place to start.
FOR THE PANCAKES
- 1 cup flour
- ⅓ cup powdered milk + 1 cup water, or 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 banana, sliced into 1/4" inch pieces
- 1/2 cup blueberries
- 6 teaspoons ghee, or butter
- maple syrup, jam, butter or creamed honey (we love the Trader Joe's version!)
- Combine the flour, powdered milk, baking powder, and salt in a bowl (this can be done at home ahead of time and stored in a resealable bag or container). Add the water and egg to the dry ingredients. Using a fork, whisk the ingredients to combine, making sure to not over mix (some small lumps in the batter are OK),
- Heat a skillet over your campfire or camp stove over medium low heat. Add a teaspoon of ghee to the skillet and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the banana slices and blueberries on top. and cook for a few minutes until the top begins to bubble and the sides are set (about 2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
- Repeat with the rest of the batter, adding 1 teaspoon ghee into the pan for each pancake as needed.
- To serve, stack the pancakes and top with maple syrup, jam, butter, or honey. Enjoy!
Nutrition (Per Serving)