I recently learned how to make pancakes from scratch. When Jan decided to go to Burning Man this was an obvious choice for one of their meals. There was how ever a hitch, out in the middle of the desert there would be little refrigeration available—which kind of knocks out using fresh milk and eggs.
Powdered milk and eggs were the obvious solution. It took some experimenting to adjust the quantities for this recipe to work with powdered milk and eggs. I had tried to use only powdered milk but the pancakes did not make the grade. Adding powdered cream added the extra kick the recipe needed.
Note: I supposed I could have used powdered butter as well, but I did not think it would bind as well with the flour—this fat prevents the formation of too much gluten and tough pancakes. As long as they use the mix in the first day or two the lack of refrigeration should not be a problem.
Karl’s Blueberry Pancakes for Burning Man
Note: I made enough pancake mix to feed 12-14 people. I ended up with about 7 cups after I had added everything into the mix. Any leftovers could be used for a second breakfast or gifted to another camp.
1 cup AP flour
¼ cup powdered milk
2 Tbs. powdered cream
2 Tbs. Karl’s Orange Infused Sugar
2 Tbs. powdered eggs
2 tsp. baking powder (aluminum free, preferred)
½ tsp. Kosher salt
2½ Tbs. unsalted butter, melted
¼ cup dried blueberries
2+ cups water
Note: For each two people to be fed:
1. Measure 1 cup of pancake mix into a bowl.
Tip: Mix should be fairly loosely packed.
2. Stir in ½ cup of water.
Note: This makes a fairly thick batter. For thinner pancakes add another tablespoon or two of water.
3. Let the batter rest for 2-3 minutes.
4. Spoon the batter onto a greased griddle over a medium high heat.
5. Cook for 2 minutes per side until well browned and cooked through.