At home or camp, mix all dry ingredients well in a mixing bowl.

Prepare your equipment and heat source for cooking on a griddle or large cast iron skillet over medium-high heat. You can either cook directly over a hot fire with a layer of grill protection, or you can also cook directly on a bed of hot coals. Either way, vigilance is required because pancakes burn quickly! Use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 4 seconds = medium-high heat.

At camp, you can add water and egg in bag and mix by squeezing sealed bag or place in a bowl and mix in wet ingredients. I prefer the latter, even if it means a bit more mess as i can reuse my ziplock bags.

Apply a light coat of oil or fat to the hot skillet or griddle.

If using a ziplock, cut a small corner off the bag, squeeze out pancake batter to form a small round circle on your hot griddle, use about ¼ cup batter for each hotcake. Or spoon same amount if using mixing bowl.

Bubbles will form then burst, and, the outside will begin to form slightly crispy edges, in about 2 minutes if pan is hot enough. If it isn’t try cooking more directly on heat. Use your spatula to flip and cook the second side.

As soon as the second side is golden brown, remove the hot cake from the pan, transfer to a plate and wrap with a sheet of aluminum foil or cover with lid to keep warm.

Re-grease pan and keep cooking batches of pancakes to use remaining batter.

Top with a touch of butter, a dash of cinnamon, spoon of yoghurt, fruit, honey or syrup…whatever you brought camping!!