Best served at Camp
Sift the dry stuff into a mixing bowl.
Whisk the wet stuff in 2 cup measure.
Add the wet stuff to the dry stuff and gently whisk to combine. Don't over whisk... the batter will have some lumps.
Preheat a pan over medium heat. Spray with cooking spray or add a little butter to coat the pan to prevent sticking.
Add about 1/4 cup per pancake into the pan. Don't touch it until bubbles form on top of the cake. Peek under a corner to see if it is browned, if so, flip it. Continue cooking until the pancake is firm.
Serve hot with butter and real maple syrup.
Drop blueberries or mini chocolate chips onto cakes as you add the batter.
2 servings
2 cakes