Crispy mini pancakes in a cast iron pan

You need:

• 3 dl wheat flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1 pinch of vanilla powder
• 1 pinch of salt
• 6 dl soy milk
• 3 tbsp cooking oil
• Cooking oil for frying

Lingering cream

• 1 packet of whippable oat cream
• 0.5 dl lingonberry jam
• Lingonberries and cloudberries for topping

 

Prepare at home:

1. Whisk all the ingredients for the batter at home. Keep in a PET bottle, water bottle or thermos.
2. Whisk the oat cream fluffy and mix in the lingonberry jam. Keep it in a small jar and pack it into your backpack. Pack cooking oil for frying. Boil hot chocolate and store in a thermos.
3. Find a cast iron pan and then head out into the woods.

Do this outside:

1. Make a fire. Heat the cast iron pan over the fire.
2. Drizzle in cooking oil. Pour multiple thin layers of batter in the pan. Once the surface of the pancakes has solidified and the underside has nice color, it is time to turn them. Fry for a minute on the other side.
3. Serve with lingonberry cream, lingonberries and gooseberries. Eat and enjoy your day in the forest.