These days, thanks to helicopter transport, mountaineers can eat better in the hills than they do at home. In the high altitude huts around Mt Cook and Aspiring National Park it’s not unusual to see gorgonzola, filet mignon and pinot noir around the dinner table. So if your only contribution to the team catering is a bag of porridge then you can be sure you’ll be breaking trail on the steepest part of the climb. Next time you find yourself in one of those situations this recipe is worth remembering; it’s light, cheap, and tasty enough to justify lurking at the back of the rope team right until the summit pitch!
Serves: 4 people
Calories: 1210.7 kcal
Cooking time: 20min
Fuel: 100ml of white spirit or 45g of gas.*
*Based on an MSR Whisperlite or Primus Classic operating at sea level.
- 1 cup flour
- 3 tbsp milk powder (mixed into 1 cup milk)
- 1 egg – powdered egg works well, too
- 100g chocolate hazelnut spread
- 25g chopped hazelnuts
- 1 tbsp oil (if you’re not using a non-stick frypan)
- Fried pear slices for garnish if you’re really trying to impress!
- A small non-stick pan makes this recipe a lot easier.
Mix the ingredients into a thick paste and stand somewhere cool (but away from the keas!) for at least fifteen minutes then dilute with water to a thin cream consistency.
Heat up the frypan, if non stick use a little oil, and then add in just enough batter to thinly cover the bottom of the pan. Cook for about thirty seconds per side (until the edges start to turn) then flip and brown the other side.
While they’re still warm, apply a layer of hazelnut spread and sprinkle over some finely chopped hazelnuts, fold into quarters and serve. Bon appétit!