David's Pancakes

When my sons were young, they were Cub Scouts.  On many of their camping trips, they were lucky to have David go along as a cook.  David had a boy in the pack and helped out by getting meals ready when the cubs were busy hiking, doing crafts, etc.  He made wonderful pancakes and shared the recipe with us.

These pancakes are thin - almost crepe-like.  We used his recipe at home often but cut it down in size.  My boys loved the pancakes and would eat them cold with peanut butter.

We often made a big batch and froze the extras so my boys could zap them in the microwave on school days when they watched pancakes instead of cereal or toast.

Here is David's recipe if you are cooking for a crowd and my cut down recipe follows.

Ingredients

15 eggs
12 1/2 c flour
4 c sugar
4 tsp salt
2 c oil
20 Tbsp baking powder
5 liters milk

for a smaller batch - about 1 1/2 dozen 7" pancakes
2 eggs
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
1/3 c oil
3 Tbsp baking powder
1 liter milk


Mix up the batter and let rest for a few minutes.  It also can be made ahead and used later.

Ladle or pour batter into a pre-heated greased fry pan.  I used a 1/3 cup ladle and made one in the pan but you can make smaller ones if you want.  When bubbles form on the one side, turn pancake.

 

 Cook second side until done.

 

 

Stack pancakes on a plate and keep warm until all are cooked. 

 

 

Eat with butter and syrup or jam.  Enjoy!

The pancakes freeze very well.  I put enough for a serving between wax paper and stack in an ice cream pail to freeze or in freezer bags.  If you use freezer bags, make sure the pancakes are frozen solid before setting anything on top of them.  This way you can take out a serving whenever you want to heat them up.