Canoeing Blueberry Cornmeal Pancakes

Ingredients

• •3/4 cup cornmeal
• •3/4 cup whole wheat flour
• •1/2 cup dried blueberries
• •1/2 cup raw wheat germ
• •1/2 cup milk powder
• •2 teaspoons baking powder
• •1/2 teaspoon salt
• •2 tablespoons oil
• •1 1/2 cups water
• •cooking oil
• •maple syrup

Equipment

• • Skillet
• • Spatula
• • Stove with simmer control
• • Nalgene bottle
• • Long handle spoon

Instructions

1. 1Combine all ingredients (except water, cooking oil, and maple syrup) in a gallon-size ziptop bag. Press out extra air and seal well.
2. 2At camp, add 1 1/2 cups of water to ingredients in the bag. Seal and massage to mix.
3. 3Heat up a skillet with oil. Scoop batter into the hot skillet to form 3-inch circles.
4. 4Wait for air bubbles to form, then flip pancakes. Adjust heat as needed.
5. 5Cook until golden brown, re-flipping if necessary. Use the first pancake as a taste tester.
6. 6Repeat using remaining batter, adding oil to skillet as needed to prevent sticking.
7. 7Serve stacked and drizzled with maple syrup, or enjoy plain.