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July 2015 Issue
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Bacon and banana pancakes

Photo: Mark Banham

One of the great pleasures of a tramping trip is getting back to civilisation and treating yourself to the things you’ve been missing out on in the hills. For me that’s often a stack of pancakes with bacon and maple syrup. It only recently occurred to me that there’s no real reason – at least on shorter trips – why I should wait till I get home. It is possible to have both the adventure and the pancakes!



Serves: Breakfast for two

Weight: 1000g

Volume: 200ml

Calories: 3800

Cost: $10.25

Time: 30min

Fuel: 200ml of white spirit or 70g of gas



2 cups flour

2.5 cups milk*

2tsp baking powder

2 eggs*

1tsp sugar

60g butter

6 rashers free range bacon

2 bananas, slightly under-ripe

100ml maple syrup

Water as needed


*These can both be substituted by milk powder and No Egg if you’re going long-haul



Combine the flour, milk, baking powder, eggs and sugar. Blend together thoroughly and set aside. Melt the butter in a frypan, then pour into the batter and combine thoroughly. If possible, leave to stand for 30min to allow ingredients to bond together.

Bring a frypan up to a medium heat and add about 1/4 cup of batter, wait for bubbles to appear, then flip. Remove when golden brown on both sides. Once you’ve done enough pancakes, cook the bacon then use a little of the bacon fat to fry the bananas until slightly caramelised. Stack, drizzle with maple syrup and dig in!