One-bowl blueberry skillet pancakes
A small-batch camp-stove pancake recipe with a make-ahead dry mix, fresh blueberries and clear heat cues.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
This makes about 12 small pancakes, enough for four modest servings. Measuring the dry mix at home cuts down on campsite clutter; pack it in a leakproof container rather than a paper bag that can get damp.
Heat matters more than the clock. Camp stoves vary, and a pan exposed to wind loses heat quickly. Look for bubbles that stay open and edges that have begun to set before flipping. If the first pancake browns in under a minute, turn the flame down and let the pan cool briefly.
Easy swaps: use raspberries or chopped strawberries in season. For a dairy-free batch, use an unsweetened plant drink and a neutral oil in place of milk and butter. Keep the batter thick; add a spoonful of milk only if it is too stiff to scoop.
One-bowl blueberry skillet pancakes
A small-batch camp-stove pancake recipe with a make-ahead dry mix, fresh blueberries and clear heat cues.
Ingredients
- 190 g (6¾ oz / 1½ US cups) plain (all-purpose) flour
- 25 g (1 oz / 2 tbsp) sugar
- 8 g (2 tsp) baking powder
- 1.5 g (¼ tsp) fine salt
- 1 large egg
- 300 ml (10 fl oz / 1¼ US cups) milk
- 28 g (1 oz / 2 tbsp) butter, melted, plus a little for the pan
- 110 g (4 oz / ¾ US cup) blueberries
- Maple syrup, to serve
How to make it
- At home, whisk the flour, sugar, baking powder and salt in a labeled container. Keep the egg and milk chilled in the cooler.
- At camp, beat the egg and milk in a second bowl. Stir in the dry mix and melted butter just until no dry pockets remain. A few small lumps are fine. Fold in the blueberries.
- Set a lightly buttered, heavy-based skillet over a stable camp stove on low to medium-low heat. Drop in about 60 ml (¼ US cup) batter per pancake. Leave space between them.
- Cook until bubbles break on the surface and the edges look matte, about 2–3 minutes. Flip once; cook the second side until golden and the centre is cooked through, about 1–2 minutes. Lower the heat if the outside darkens before the middle cooks.
- Serve the first batch while you cook the rest. Add a little butter to the skillet between batches as needed.
A wide, heavy skillet heats more evenly than a thin camping pan. If using a lightweight pan, make smaller pancakes and keep the flame low. Keep egg and milk in the coldest part of the cooler until mixing.
