3cupsheavy cream + water or milk for thinningif necessary
Your favorite pancake toppingsas desired
Ingredients marked with * can be measured and mixed at home.
Heat pancake griddle or heat skillet over medium heat (you may need a medium-high heat if you are cooking in windy conditions.)
In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together.
In a smaller separate bowl, whisk the eggs, vanilla extract and heavy cream together. Camp Cooking Tip: Keep wet ingredients cold until you are ready to cook to create fluffy cakes.
Using a wooden spoon or rubber spatula, mix the wet ingredients into the dry ingredients until just combined. Camp Cooking Tip: Overworking the batter causes the gluten to develop creating tough, dense cakes so don't worry about the lumps.
Spray griddle (or skillet) with nonstick cooking spray.
Use a dry measuring cup to scoop about 1/3 cup of batter and pour on to the hot griddle. If the consistency is too thick, you can thin it with a little milk or water. Camp Cooking Tip: Little bubbles will begin to form in the batter, DON'T flip yet, you need to wait for the bubbles to burst and form little holes before you flip them to cook the second side.
Gently turn the cakes to cook the second side until they are golden brown, total cooking time will be about 2-3 minutes/side.
Remove from griddle, serve hot with your favorite toppings.