Fluffy Pancake Mountain (cooked outdoors with Georgia)

This Pancake Mountain is a joyful way to begin the day, no matter where you’ve laid your head. I set out to make a pancake that would rise tall, pocked with little air holes like an English crumpet, yet taste like an American classic – light, not greasy, and never too sweet. Here, a wet mix is mixed into a dry mix, and spoonfuls dropped into a warm pan… Layer pancakes with your favourite toppings and squeeze maple syrup over to dribble oozily down. Robustly soft and puffy, these are good little travellers. I make these at home in batches, freeze once cool, and take to reheat on my adventures. The recipe makes 9 little pancakes (8cm diameter). Strangely, for someone so devoted to food and lots of it, I’ve always preferred my pancakes on the smaller side.

By making this dish, you will acquire and practice the following skills:

• Measure and combine dry mix (self-raising flour, baking powder, spices, salt) accurately.
• Mix wet ingredients separately before folding into dry, avoiding over-whisking.
• Cook batter in batches of three mini-pancakes for consistency.
• Judge readiness by bubble formation and colour before flipping.
• Use a shallow-sided pan for easy turning.
• Layer pancakes with toppings (syrup, fruit, nuts, peanut butter, jam) for variety.
• Freeze cooked pancakes in layers for make-ahead use.
• Reheat pancakes outdoors on a Trangia stove or at home in microwave/oven.
• Adapt recipe to savoury by replacing spices with cumin or coriander.

Watch the video and have a go at the dish to consolidate your learnings.

#fluffypancakemountain #hiddenfood #adventurecook #georgiathewonderdog

Join the Members’ Room →
A calm, organised home for your cooking — your own quiet dashboard, no ads, no clutter, with help close by when you need a hand.