Ingredients

3/4 cup all-purpose flour

6 tablespoons whole-wheat flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1 1/2 teaspoons sugar

1/4 teaspoon salt

1 large egg $

1 1/2 cups buttermilk

About 3 tablespoons melted butter or margarine

2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

Preparation

  1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt. Place in container for camping

  2. (At campsite) Whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

  3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

  4. Serve pancakes immediately