Comfort foods from home, always a treat while on the road. Pancakes were a breakfast staple in our loft before heading out on the road, and now we eat them more for lunch or dinner. With fresh fruit cheap and available all over South America, we love to top them with strawberries, apples, pears, or mango. Enjoy and send us a picture of your favorite fruit pancake and we’ll post it!
125g Flour (1 cup)
2 tablespoons vegetable oil
6 tablespoons water
1 pinch of salt (1/4 teaspoon)
Fruit of your choice (optional)
2 pinches of salt (1/4 teaspoon)
Pan for making pancakes
Spatula for flipping
Bowl for mixing ingredients
1) Combine flour and salt into a bowl.
2) Make a well in the middle of the mixture and add eggs, oil, and milk.
3) Beat the mixture until smooth and stir in water.
4) Cover bowl with plate and chill in fridge while you prepare fruits and heat up the pan.
5) Heat pan on medium heat, cook pan with vegetable oil so the pancakes don’t stick.
6) Pour a small portion of the pancake batter into the pan.
7) Flip the pancake when the bubbles start to pop.
-If you want to add diced fruit to the batter add it in step 6 when you initially pour the batter into the pan.
-Try adding strawberries, blueberries, mangoes, apples, pineapples, or chocolate chips.
-Make sure the fruit is diced into small chunks.
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Here you will find easy to prepare recipes for travelers. We have been backpacking on and off for almost five years gathering recipes in hostel kitchens wherever we go. We've included all of our favorite hostel recipes.
We try to use only a couple ingredients and to keep everything healthy. Vegetables can be few and far between when traveling.
If you have a recipe to add, please do!