Low Sodium Cooking - PANCAKES Quoted: 1 1/4 c Flour 2 T Sugar 2 t Sodium Free Baking Powder 1 Egg 1 c Milk 1 T Oil In a mixing bowl stir together the dry ingredients. Combine the egg, milk and oil. Add all at once to flour mixture. Stir until blended, but still slightly lumpy. Pour about 1/4 cup of batter onto hot greased griddle for each pancake. Cook until browned on bottom (when bubbles form and then break). Turn and cook on other side until done. Yield: 3 Servings
I wanted to share a variation of one of my favorite, easy-to-make trail meals - Cranberry Chicken Rice. I discovered the Cranberry Chicken Rice recipe through Sarah Kirkconnell's superb trail cooking website (TrailCooking.com) and her Freezer Bag Cooking book.