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Dan Durston
(dandydan) - M

Locale: Cascadia
Pancakes on 08/03/2009 12:51:35 MDT Print View

I think pancakes are a great meal idea for hiking trips. You can buy the mix that only requires water (watch out for the ones that require oil and egg).

I'm making pancakes at home right now and I mixed up 1 cup of mix with 2/3 cup of water. I weighed 1 cup of mix at 159g (5.6oz) which makes a pretty decent amount of food. It looks like I'm going to get 6 decent sized pancakes out of this.

That might be a bit light for 2 people but it's a feast for one. You'd probably want about 3/4cup/person for a nice meal. Maybe less for a smaller person.

UPDATE: My wife and just ate the pancakes. I had 4 and she had 2, we are both full but could probably cram 1 more down each. This confirms my suspicion that 3/4 cup (120g or 4.2oz) is a good amount per adult male. Besides the mix, you'd probably want an ounce or two of maple syrup and a bit of oil to cook it with. Total meal weight is likely around 7oz.

I'm not sure how good pancakes are nutritionally, but under 1/2 lbs for a hearty meal that is cheap and easy to plan is great.

Dan Durston
(dandydan) - M

Locale: Cascadia
Continued on 08/03/2009 17:43:57 MDT Print View

It looks like this meal doesn't provide a ton of calories. The pancakes seem to be around 300-400 calories and that rises by a few hundred more with the syrup depending on how much you slather on.

One cool thing about pancakes is that they're a great way to use berries that you forage.

Sarah Kirkconnell
(sarbar) - F

Locale: In the shadow of Mt. Rainier
Re: Continued on 08/03/2009 21:19:48 MDT Print View

They also make great "bread" for snacks during the day - cook, cool and carry in a clean sandwich bag. Then slather on nut butter!

David Drake
(DavidDrake) - F - M

Locale: North Idaho
Re: Continued on 08/03/2009 21:45:37 MDT Print View

4.2 oz. of dry mix should be ~420 Cal. or a bit more if the water-only mix has some fat incorporated to make up for the oil you don't add. Good rule of thumb I learned is carbohydrates (sugars, starches, grains, pasta, flour, crackers, etc) = 100 Cal./oz.; protein = 100 Cal./oz.; fats and oils = 240 Cal./oz. I figure if the food is pliable (like bread, tortillas, salami, or jerky) there's usually some water content, so the calorie density is a bit less than whatever the dry components are. Nuts are great, tho'--high oil content, so sunflower seeds for example are 176 Cal./oz. I'm still doing a lot of reading in these forums and elsewhere to try to get a good nutritional balance, in addition to high calories.

I don't cook in the backcountry (just boil and rehydrate) but pancakes with pinenuts and huckleberries fried in ghee sounds mighty tasty.

Delmar O'Donnell
(Bolster) - F

Locale: Between Jacinto & Gorgonio
Pan? on 09/28/2013 00:21:58 MDT Print View

What small/lightweight/solo pan can you recommend for cooking pancakes?

Edited by Bolster on 09/28/2013 00:28:42 MDT.

Andrew F
(andrew.f) - F - M

Locale: San Francisco Bay Area
Re: Pancakes on 09/28/2013 08:57:59 MDT Print View

Thanks for the idea Dan. I'll have to try and see if I can pull off anything resembling an edible pancake in my MSR Titan kettle using Esbit. I've been getting really tired of standard "backpacking food" and have been trying to bring more palatable options. I packed in an entire large combo pizza a few weeks ago... That was a resounding success.

Sarah Kirkconnell
(sarbar) - F

Locale: In the shadow of Mt. Rainier
Re: Pan? on 09/28/2013 10:19:28 MDT Print View

I have used a number of pans over the years for pancakes - think ultra slick, non-stick and a LOT of oil. Also, a stove you can dial down as needed. As well, I often hold the pan just above the top of the stove to regulate heat if needed.

Having said that...I love the MSR skillet.

Delmar O'Donnell
(Bolster) - F

Locale: Between Jacinto & Gorgonio
Re: Re: Pan? on 09/28/2013 11:16:10 MDT Print View

MSR skillet...nice! 9 in diameter, 7 oz, ouch!

Anything in the 5" skillet range?

Edited by Bolster on 09/28/2013 11:17:08 MDT.

Gary Dunckel
(Zia-Grill-Guy) - MLife

Locale: Boulder
Maybe Evernew? on 09/28/2013 11:25:35 MDT Print View

Here are 3 options that Evernew offers:

http://www.evernewamerica.com/ti_ns_frypan.htm

Sarah Kirkconnell
(sarbar) - F

Locale: In the shadow of Mt. Rainier
Re: Re: Re: Pan? on 09/28/2013 20:44:05 MDT Print View

In all honesty, you can use the lid to many pans - if it is also a "fry pan lid". I have 3 kids so yeah, a 7" skillet is like tiny.

;-)

Lee Oz
(LeeOz) - F

Locale: NY
For a few more calories and a lot more goodness on 09/28/2013 20:45:58 MDT Print View

Pack a handful of chocolate chips and dump them in the mix.

Delmar O'Donnell
(Bolster) - F

Locale: Between Jacinto & Gorgonio
Toppings? on 10/20/2013 20:05:46 MDT Print View

Sorry, I can't leave this topic alone. I love the idea of back-country pancakes. What toppings are packable? Syrup/molasses does not seem ideal unless you have a bomb-proof container that won't leak. And you're still carrying liquid. Does the whole "dry/dehydrated" ethos work for pancake toppings?

Bob Gross
(--B.G.--) - F

Locale: Silicon Valley
Re: Toppings without the weight on 10/20/2013 20:15:13 MDT Print View

Carry in some freeze dried blueberries, some sugar, and a tiny bit of corn starch. When in camp, simmer together the blueberries in water, then add the sugar and corn starch. After a while and it is all warm, take it off the heat. It will thicken slightly as it cools, and then you apply it to the pancakes.

I've tried it with other f.d. fruits also, but blueberries seem to work best.

--B.G.--

Delmar O'Donnell
(Bolster) - F

Locale: Between Jacinto & Gorgonio
Toppings? on 10/20/2013 20:18:10 MDT Print View

That's a grand idea, Bob. Excellent, thank you.

Bob Gross
(--B.G.--) - F

Locale: Silicon Valley
Re: Toppings? on 10/20/2013 20:27:33 MDT Print View

I used to use another recipe for group breakfast. Prepare something like a pancake, except that it is more like a crepe, or an egg crepe. Meanwhile, you prepare the hot fruit filling. This is made from some air dehydrated fruit cocktail simmered in water with some sugar and some corn starch. Plus, a tiny bit of the secret ingredient is added. Once that is hot and sticky, you plop the finished crepe on a bowl and spoon some of the hot fruit filling onto it, then fold the crepe over the filling. It is sort of like a taco for shape.

People are eating that and loving it, and then I ask them what the secret ingredient is. Nobody can guess. Everybody says that it is good, but they can't quite figure out what the secret ingredient is. It always gets finished to the last speck, but they still can't guess.

==Almond extract==

Few people associate almond flavor with egg crepes, so they taste it, but they can't guess it. It takes very little of the almond flavor to do it. It's just enough to confuse the palate.

--B.G.--

Ben H.
(bzhayes) - F

Locale: So. California
Re: Toppings? on 10/21/2013 12:19:10 MDT Print View

Trader Joe's (and other places) sell maple sugar. Just mix it with a little water for syrup. The quintessential pancake topping with all energy and no water weight.

Nutella is another great energy dense pancake topping.

Mark Ries
(mtmnmark) - M

Locale: IOWAHHHHHHHHH!!!!!!!!
trader joes maple sugar on 10/21/2013 15:35:27 MDT Print View

I do not live by a trader joes so i had a friend pick me up some maple sugar. A clerk told her that they will no longer be handling this product so she bought like 8 bags for me. It expires in April 2014 so I got extra if anybody wants some

Larry De La Briandais
(Hitech) - F

Locale: SF Bay Area
Pancakes on 10/21/2013 16:18:16 MDT Print View

The biggest problem with pancakes is having to drag along the pan to cook them in. I have made many, but always on short trips where weight isn't a big deal. I used the syrup packets from Packit Gourmet. However, I do like the blueberry receipt above. I am going to try that sometime. :)

Delmar O'Donnell
(Bolster) - F

Locale: Between Jacinto & Gorgonio
True that. on 10/21/2013 17:07:20 MDT Print View

> The biggest problem with pancakes is having to drag along the pan to cook them in.

True that. I'm trying to get the necessary cooking gear weight down: a simmering alc stove and a small aluminum nonstick pan.

Simmering stove: 1.2 oz.
Cast aluminum nonstick pan: 4.8 oz. The pan is functional; not a lightweight "burny" pan.

That's a lot of weight, so it's only going on short trips.

Backpack Jack
(jumpbackjack) - F - M

Locale: Armpit of California
light weight fry pan on 10/26/2013 21:28:33 MDT Print View

@ Delmar,

I have an Imusa fry pan I bought at Walmart and took the handle off, it weighs 3.5 oz and is non stick, I think it's around 5.5-6" This is what I always use to cook my pancakes, using Krusteaz pancake mix.
I never have pancakes left over no matter how much mix I bring, and like Sarah said you can make extra and eat them later cold on the trail.

I think this is the one

http://www.kmart.com/imusa-egg-pan-casserole-with-handle-6.3-inch/p-9990000029729011P


Jack

Edited by jumpbackjack on 10/26/2013 21:37:42 MDT.