Pancakes With Mushrooms
Simple, delicious and savoury mushroom pancakes for your breakfast on the trail
calories: 303, proteins: 8.6 g, carbs: 32.2 g, fat: 13.8 g, sodium: 582 mg
1 handful dried porcini mushrooms (about 10g/0.35oz)
1/2 teaspoon dried thyme
1/4 teaspoon salt
Ghee, for frying
Combine pancake batter mix, mushrooms, thyme and salt in a zip-lock bag.
Pack other ingredients separately.
on the trail:
Gradually add 1/3 to 1/2 cup water to the bag with pancake batter mixture.
Stir until smooth and close the bag.
Leave the dough to rest for 10 minutes.
Melt the ghee in a frying pan.
Cut off a corner of the bag and squeeze batter into the pan.
Cook pancakes on both sides until slightly browned.