Fresh, bright, and oh so delightful. These pancakes are not too sweet, giving room for syrup or lemon curd on top. A true gourmet backcountry treat.
Serves 2.
Ingredients:
- 1 Tbsp sugar
- 1 Tbsp lemon zest
- 1 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup worth of milk powder
- 1 egg worth of egg powder
- 1 Tbsp fresh lemon juice, or lemon powder
- 2 Tbsp coconut oil, plus more for cooking
- 1 Tbsp poppy seeds
- 2 Tbsp syrup (maple or agave, or lemon curd), optional
Instructions:
At home: Mix sugar and lemon zest in small ziploc. In a large ziploc mix flour, baking soda, baking powder, salt, milk powder, egg powder, and poppy seeds. Note how much water you need to add for the milk powder and egg powder.
At camp: Melt coconut oil, let cool slightly. Add with water to large ziploc with dry ingredients. Add lemon zest/sugar mixture. Mix/shake batter until fully incorporated. Heat nonstick pan to medium-low heat, add some coconut oil to the pan. Cut corner off of ziploc to squeeze some batter out onto pan. Cook pancakes until fluffy and fully cooked inside. Top with syrup, agave, or lemon curd.
