Whole-Grain Lemon-Buttermilk Pancakes with Strawberries

su-Whole-Grain Lemon-Buttermilk Pancakes with Strawberries Image

Photo: Thomas J. Story

Yields Makes 8 cups mix (enough for 4 batches, 12 pancakes per batch) (serving size: 3 pancakes) At Home Time 15 mins In Camp Time 30 mins Total Time 45 mins
AuthorElaine Johnson

"Healthy--and delicious" was the verdict from our Camp Sunset guests. Make the mix for these tender, moist pancakes at home, and they'll be ready in no time in camp.

Ingredients

  THE MIX
 2 1/2 cups regular rolled oats
  Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry)
 2 cups whole-wheat flour
 2 cups all-purpose flour
 1 1/2 cups dried buttermilk*
 1/3 cup packed brown sugar
 2 tablespoons baking powder
 1 tablespoon baking soda
 2 teaspoons kosher salt
  1 BATCH PANCAKES
 2 cups mix
 2 large eggs
 1/4 cup vegetable oil, divided
  Sliced strawberries
  Butter
  Berry syrup or maple syrup
Nutrition Facts

Servings 0

Amount Per Serving
Calories 371Calories from Fat 43
% Daily Value *
Total Fat 18g28%
Saturated Fat 2.7g14%
Cholesterol 112mg38%
Sodium 697mg30%
Total Carbohydrate 42g15%
Dietary Fiber 3.8g16%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

AT HOME

Step 2
2

Make mix: Whirl oats and lemon zest in a food processor until ground with only tiny pieces remaining. Pour into a bowl and whisk in remaining mix ingredients. Transfer to an airtight container or bag.

Step 3
3

IN CAMP

Step 4
4

Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. oil until smooth. (Batter thickens as it sits.) Heat a large cast-iron skillet over medium heat on a camp stove; grease skillet with 1/2 tbsp. oil.

Step 5
5

Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.

Step 6
6

*Find in the baking aisle at well-stocked grocery stores.

Step 7
7

Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.

Ingredients

  THE MIX
 2 1/2 cups regular rolled oats
  Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry)
 2 cups whole-wheat flour
 2 cups all-purpose flour
 1 1/2 cups dried buttermilk*
 1/3 cup packed brown sugar
 2 tablespoons baking powder
 1 tablespoon baking soda
 2 teaspoons kosher salt
  1 BATCH PANCAKES
 2 cups mix
 2 large eggs
 1/4 cup vegetable oil, divided
  Sliced strawberries
  Butter
  Berry syrup or maple syrup

Directions

Step 1
1

AT HOME

Step 2
2

Make mix: Whirl oats and lemon zest in a food processor until ground with only tiny pieces remaining. Pour into a bowl and whisk in remaining mix ingredients. Transfer to an airtight container or bag.

Step 3
3

IN CAMP

Step 4
4

Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. oil until smooth. (Batter thickens as it sits.) Heat a large cast-iron skillet over medium heat on a camp stove; grease skillet with 1/2 tbsp. oil.

Step 5
5

Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.

Step 6
6

*Find in the baking aisle at well-stocked grocery stores.

Step 7
7

Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.

Whole-Grain Lemon-Buttermilk Pancakes with Strawberries
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