Corn Meal Buttermilk Pancakes

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My personal Sunday favorite and Scouts love them - Corn Meal Buttermilk Pancakes. Great with fresh maple syrup or macerated strawberries.

A Scout can scarf through a store bought pancake in 10 seconds.  But these Corn Meal Buttermilk Pancakes carry some extra “filling” powers and rarely can they eat more than two.  A quick recipe with a little pre-camp prep work and they of course taste best over the fires.

Meal: Breakfast

Prep Time: 15

Cooking Time: 15

Source: Mr. Chris

Ingredients

Quantity

Measurement

Preparation

Ingredient

2

cups

All Purpose Flour

1

cup

Whole Wheat Flour

1

cup

Corn Meal

1

tbsp

Baking Powder

1

tbsp

Baking Soda

3

cups

Buttermilk

3

tbsps

melted

Butter

Preparation

Before Camp
  1. Combine the flours, baking powder, baking soda and corn meal into a large freezer ziploc bag.  Feel free to add salt (not necessary) or sugar to the mix – no more than a tbsp each.
At Camp
  1. While Scouts are breaking camp on a Sunday Morning, mix the Buttermilk and melted butter into the batter mixture.
  2. Using a 1/2 cup measuring cup or ice cream scoop, place the mixture onto a hot griddle over the fire.  You can use a cast iron skillet as well.
  3. Cook the pancakes for about 2 minutes and then turn them. 
  4. Cook the pancakes for another 2 minutes and then turn them again to cook through.

Absolutely perfect with a tab of butter and some fresh maple syrup or macerated strawberries in their juice.

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