Whole-Grain Lemon-Buttermilk Pancakes With Strawberries

• THE MIX
• 2 1/2 cups regular rolled oats
• Zest of 3 large lemons (rinse and dry lemons before zesting to keep mix dry)
• 2 cups whole-wheat flour
• 2 cups all-purpose flour
• 1 1/2 cups dried buttermilk*
• 1/3 cup packed brown sugar
• 2 tablespoons baking powder
• 1 tablespoon baking soda
• 2 teaspoons kosher salt
• 1 BATCH PANCAKES
• 2 cups mix
• 2 large eggs
• 1/4 cup vegetable oil, divided
• Sliced strawberries
• Butter
• Berry syrup or maple syrup

1. AT HOME
2. Make mix: Whirl oats and lemon zest in a food processor until ground with only tiny pieces remaining. Pour into a bowl and whisk in remaining mix ingredients. Transfer to an airtight container or bag.
3. IN CAMP
4. Make pancakes: In a large bowl, whisk together 2 cups mix with 1 cup water, the eggs, and 2 tbsp. oil until smooth. (Batter thickens as it sits.) Heat a large cast-iron skillet over medium heat on a camp stove; grease skillet with 1/2 tbsp. oil.
5. Ladle 1/4-cup portions of batter into skillet. Cook, turning pancakes once and rotating position in pan, until golden brown, 5 to 6 minutes total. Add 1 tsp. oil to skillet and repeat with more batter and oil to cook remaining pancakes, turning down heat if pancakes start browning too fast. Serve with strawberries, butter, and syrup.
6. *Find in the baking aisle at well-stocked grocery stores.
7. Make ahead: Mix, up to 2 weeks, stored airtight, or 1 month, chilled.

mix, regular rolled oats, lemons, wholewheat flour, flour, buttermilk, brown sugar, baking powder, baking soda, kosher salt, batch, mix, eggs, vegetable oil, strawberries, butter, syrup

Taken from www.myrecipes.com/recipe/whole-grain-lemon-buttermilk-pancakes-strawberries (may not work)