When you roll out of your swag to the aroma of sizzling pancakes mingling with wood smoke you just know it’s gonna be a good day.
Whether trying to keep the waistline in check, or simple time constraints, banana pancakes aren’t a regular weekday brekky staple for many of us.
But there’s absolutely no better time to treat oneself to a bit of good living than when parked out bush, a million miles from alarm clocks, 9am meetings and school drop-offs.
The team are all well onboard with the notion of breakfast being the most important meal of the day. Plus, there’s no more effective remedy for rousing mattress-loving editors and cameramen from their swags than the scent of a wood-fired AM fry-up.
When this little zinger of a recipe slid into the 4WD Touring camp cooking department’s inbox courtesy of mag reader and campfire gourmet Lisa Hughes, you know it was barely two days before the boys were sizzling up a batch, parked beachside after getting skunked on an attempted pre-dawn fishing sesh.
Lisa reckons she perfected the recipe for this breakfast bonanza on weeklong school holiday camping trips with the kids and their cousins in tow, with a few picky eaters to please.
One ripe banana
Cup of flour
Cup of milk
Two tablespoons brown sugar
Half a cup chopped walnuts
Pinch of salt
Pinch of baking powder
Teaspoon of cinnamon
Butter for cooking
Maple syrup to serve
Mash your banana in a mixing bowl with a fork, before cracking in your egg, adding milk and mixing until smooth
Add your cup of flour, brown sugar, salt, cinnamon and baking powder to the bowl and mix thoroughly
Toast your chopped walnuts in a skillet with a little butter and then set aside
Melt a knob of butter and thoroughly coat inside of skillet
Maintain a medium heat and pour about half a cup’s worth of batter into the centre of skillet before sprinkling a handful of toasted walnuts on top
Cook for a couple of minutes until bubbles appear all over, before flipping and cooking until both sides are golden
Add more butter and cook the rest of your batter mix
Serve with a few slices of banana, more chopped walnuts and a splash of maple syrup.
(Recipe Submission: Lisa Hughes)