Feeds:
Posts
Comments

Posts Tagged ‘blueberries’

This recipe does require some cooking at camp and you will need a surface for frying. I generally use the frying pan from my MSR Duralite Gourmet Cookset but some sets come with a pot lid suitable for frying and that would suffice for this recipe.

You could use wild blueberries in this recipe, if you were so inclined, but I prefer to leave those for the birds and other animals. Instead of syrup you could use a little sprinkle of lemon and some powdered sugar.

chai tea pancakes

makes 2 servings

The spice of chai tea perfectly complements the blueberries in this pancake.

4 tablespoons milk powder
2 tablespoons whole powdered egg
1 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup dried blueberries
1 chai tea bag or enough loose tea to make 1 cup
2 tablespoons vegetable oil
butter (optional)
maple syrup (optional)
3/4–1 cup water

At Home
Mix the milk powder, powdered egg, flour, baking powder, salt, and sugar together in a large ziplock freezer bag. Wrap the blueberries in plastic wrap and place them, along with the chai tea bag, in the freezer bag with the dry ingredients. Add butter and vegetable oil to what you will take on your trip. Pack the syrup in a leakproof bottle.

At Camp
Add 1/2 cup boiling water to the chai tea bag and let steep for 3 to 5 minutes. Allow the tea to cool for a few minutes and then add 1/2 cup cool water. Add the blueberries to the dry ingredients. Add 3/4 cup of the chai mixture to the dry ingredients in the large ziplock bag. Stir to moisten and add extra water as necessary to obtain a pancake consistency. Do not overmix or the pancakes will be tough. Place a little vegetable oil in a frying pan and heat over medium flame. Pour in 1/4 of the batter and cook until the edges appear dry. Then flip and cook until the underside is golden. Repeat until you have 4 pancakes adding more oil to the pan between each pancake as necessary. Serve with a little butter and syrup if desired.

Tip
The batter is easy to manage if you make it in the ziplock freezer bag. Then simply cut off a corner of the bag and squeeze the batter into the pan. Between pancakes, be careful to situate the bag so that the batter doesn’t spill out of the cut corner.

From A Fork in the Trail by Laurie Ann March ©2008

Advertisements

Read Full Post »

makes 3 to 4 servings

blueberry-orange tea cake

blueberry-orange tea cake

I’ve always loved the summery taste of blueberries. My family often hikes in areas that have a plethora of wild blueberries, but we like to leave the berries for the wildlife. Buying dried blueberries means that you won’t have to dehydrate anything for this recipe.

Cake
1/2 cup all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons powdered egg
1/8 cup vegetable oil
1 fresh orange
2 tablespoons water

Topping
1/2 cup dried blueberries
1/4 cup white sugar

At Home
Combine the flour, sugar, baking powder, and salt. Pour the mixture in a ziplock bag. Put the dried blueberries and sugar for the topping in another ziplock bag and place that in the bag with the dry ingredients. Put the powdered egg in a small ziplock bag, and put that bag in the bag of dry ingredients. Pack an orange and add the oil to what you are taking on your trip.

At Camp
Rehydrate the blueberries in a little boiling water. Let sit until rehydrated and then drain and set aside. In a small pot or large ziplock freezer bag, mix the powdered egg and 2 tablespoons of water, stirring until all the lumps are gone. Add 1/8 cup oil to the egg mixture. Juice the orange using a fork and add 1/4 cup orange juice to the oil and egg mixture. Stir well.

Slice the orange peel into thin layers, being careful to avoid the pith. Sliver the orange rind and mix it in with the dry ingredients. Add the liquid mix and stir just enough to moisten.

Line the bottom and sides of a pot or pan with parchment paper. Place the blueberries on the parchment paper and sprinkle with sugar. Gently spread the batter on top of the blueberries. Bake for 25 to 35 minutes or until a toothpick or knife inserted in the center comes out clean. Let cool slightly.

From A Fork in the Trail by Laurie Ann March ©2008

Read Full Post »