Recipe for Buckwheat Pecan Pancakes


1 to pack, mix in a ziplock bag:
2 cup buckwheat flour
2/3 cup wheat flour
2/3 cup instant dry milk
1/2 teaspoon salt
2 teaspoon baking powder
3 tablespoon dried egg (optional)
1 in an small, tight container:
2 tablespoon oil
2 tablespoon molasses
1 add when mixing:
2 1/2 cup water
1/2 cup pecan halves
1 pack for topping when done:
1/2 stick (1/8 lb.)butter (optional)
1/2 pint maple syrup


This is a camping recipe. Assume moderate heat on a campfire or packstove.

When ready to cook, mix all ingredients except the butter and syrup and let set a couple minutes. If stiff, add a little more water. If you heat the pan well first, no oil is necessary; however you will need a good, flat metal spatula. If I have time, I plop 3 or 4 pecan halves on each cake instead of mixing them in. Serve hot with butter and syrup. Can be saved for later in the day; great with jam!

I use a metal camp plate and a plier-like pot-grabber as a griddle, which is just right for my one burner stove. Baking the pancakes is somewhat time consuming, but well worth it on a leisurely or cold morning.

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