Camping Pancakes recipe (with gluten-free variation)

Ingredients:
1 1/2 cups flour (for gluten-free, use a gluten-free flour blend and a heaping 1/4 teaspoon of xanthan gum)
1/2 teaspoon salt
2 1/2 Tablespoons sugar
1 3/4 teaspoons baking powder

2 eggs
3 Tablespoons melted butter
1 1/4 cup almond milk or cow’s milk
3/4 cup blueberries (I left out)

Directions:
1. At home, sift the flour twice. Mix the dry ingredients together in a large freezer bag and use a permanent marker to write the rest of the recipe on the bag.
2. At home, crack the eggs into a widemouthed Nalgene bottle and mix with the milk.**
3. In camp, whisk the wet ingredients. Add to the dry ingredients and mix lightly.
4. Melt the butter and let it cool. Fold the melted butter and then the blueberries into the pancake batter. If the batter seems too thick, add more milk.
5. Add a little butter to the pan. When the foam subsides, pour a half cup of batter for each pancake. When bubbles begins to form and bottoms are browned, flip the cakes. (About 2 1/2 – 3 minutes).
6. If your pan is large, you may need to rotate it around the smallish flame of the camp stove to evenly brown the pancakes.
**Once the eggs are cracked, be sure to cook them within two days’ time.