11307 25 mins 5 mins 16 pancakes Wed Dec 12 13:28:46 -0800 2007 Wed Dec 12 13:32:09 -0800 2007 Hack http://www.chow.com/recipes/11307 Wed, 12 Dec 2007 21:32:09 GMT Those who “rough it” might also prefer a more complex beer than a pilsner or lager. Try Lindeman’s Framboise and fresh raspberries for a belgian twist! This is a riff on the original “camping pancakes”.

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Combine baking mix, nuts, and fruit in a large bowl, and mix until evenly combined. Make a well in the center of the dry ingredients and add the beer, eggs, and vegetable oil. Stir dry ingredients into wet ingredients until just moistened. (Don’t overmix or the pancakes will be tough. The batter should be lumpy.)

Heat a cast iron skillet over medium heat on a camping stove or over a campfire fitted with a grilling grate. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it; if the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

Add 1 tablespoon oil to the pan, and swirl to coat. Ladle about 1/4 cup batter into the pan for each pancake. (You should be able to fit 3 to 4 pancakes at a time.) Cook until pancakes rise slightly and form lots of bubbles on top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about another minute.

Repeat with remaining batter, adding 1 tablespoon oil between batches if the pan seems dry. Serve immediately with butter and fruit syrup or honey.

]]> http://www.chow.com Diana 45 Breakfast/Brunch 3 1/3 cups CHOW All-Purpose Baking Mix

]]> 1/2 cup crushed toasted walnuts

]]> 1/2 cup rasberrries

]]> 2 cups Lindeman’s Framboise (look in Beverages and More or any good beer retailer)

]]> 2 large eggs

]]> 1/4 cup vegetable oil, plus more for cooking

]]> Butter and berry syrup or honey, for serving

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