Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2 (5-6 four-inch flapjacks)
Step 1 Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Step 2 Ingredients:
- 3 tbsp. melted butter, plus more to grease pan
- 1/2 cup milk
- 1/2 cup sour cream
- 2 eggs
With sour cream as the special ingredient to dress up an old-fashioned recipe, these flapjacks come hot off the skillet hearty enough to eat by hand on the go, like a biscuit, though fluffy enough to satisfy cravings for syrupy-covered short stacks.
Dry ingredients can be prepared ahead of time and stowed away with camping supplies until needed. Just toss the wet ingredients into the bag to make batter and, taking a hint from cake decorators who use pastry bags (sometimes called piping bags) to evenly distribute frosting, drip batter into a hot skillet while keeping cleanup to a minimum.
Other must-have tools are a large two-cup camping cup, a cast-iron skillet, a spatula and a colander for covering hot-off-the-griddle flapjacks that await hungry campers.
Serve with bacon on the side or berries and a dollop of sour cream on top.
1. Prepare Step 1 at home in a 1-gallon plastic zip-top freezer bag. Sift together ingredients and pour into bag.
2. Heat 3 Tbsp. butter in cast iron skillet over camp stove or fire, until melted. Meanwhile, in a large camping cup, stir together milk and sour cream until combined. Pour into bag with dry ingredients. In camping cup, whisk eggs with fork or wire whisk until frothy. Pour into bag.
3. Close bag zipper tightly and use hands to blend ingredients. Be sure to work wet ingredients into the corners, blending just until combined (do not overmix).
4. Pour melted butter from the skillet into camping cup, then from camping cup into bag. Return skillet to medium-high heat. Blend bag again with hands to mix in butter.
5. Skillet should have slowly heated to a medium-to-hot temperature; to test, a splash of water should roll off in drops.
6. Holding plastic bag by one of the bottom corners, squeeze contents away from the corner and snip a 1/4-inch opening with scissors. Evenly drip batter into skillet, about a quarter-cup at a time. Cook for about 3 to 7 minutes, depending on heat of skillet. Flapjacks are ready to flip when bubbles form on surface and edges begin to dry. Flip and cook 5 minutes longer, or until browned on both sides. Cook each side only once. Grease pan with more butter between cooking each flapjack.
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