We spent years on camping and van trips longing for our toaster, whilst we tortured bread on a bare flame in a sorry attempt to do our morning ritutal of tea and toast.
But no more. It's not that we've admitted defeat, it's just that we've realised there's a far superior alternative. Pancakes cooked on the Frontier ™ Stove.
100g plain flour
Toppings - choose from the following or make up your own: bacon & maple syrup; lemon & honey; whipped cream & fresh berries; cheese, spinach & ham.
The ‘great and good’ of the gastronomic world generally suggest you should make your batter a few hours in advance and let it chill in the fridge. We beg to differ and have found that we get much the same results when we just throw all the ingredients into one bowl, give it a jolly good whisk and pretty much pour it straight into the pan.
Plus we don’t really ‘measure’ out the ingredients, rather we go on consistency - adding in a little more flour or milk depending on the mix. This approach, of course, can result in you ending up with enough batter to feed the family for the entire week.
- Put the eggs, milk and flour in a bowl and give it a jolly good whisk.
- Remove the top plate from your Frontier™ Stove and place the frying pan on the flames.
- Once the pan is nice and hot, add some butter.
- When the butter has melted and is starting to ‘fizz’ in the pan, pour in just enough batter to give a thin covering on the base of the frying pan.
- Let the batter fry for a few minutes. Once you start to see air ‘puffing’ up the pancake it's probably time to turn it over. You can do this either by a ‘freestyle flip’ or with a spatula.
If you’re ‘stuffing’ your pancake with ingredients that will benefit from being heated, now is the time to do it.
Our favourite savoury is: grated cheese, chopped ham, spinach leaves, garlic mushrooms & a dollop of sour cream.
- Once both sides are nice and brown, slip the pancake out of the pan onto a plate, and enjoy!