Have you ever wanted to hit the trail or slopes early in the a.m. and take a delicious breakfast snack that's good on-the-go? Well here's the answer you've been waiting for... Pocket Pancakes!

A healthier option than most toaster pastries, making pancakes this way allows you to pack in a delicious/healthy assortment of ingredients while keeping your hands free of ingredient goo.

Let's get started!

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Check out some of my other cold weather projects!:

The Astro Sled
Beer Koozie Mittens
Hot Toddy Recipe
Mason Jar Tea Set

Step 1: Supplies & Prep

Food Bits

pancake batter (a packaged one or your favorite recipe)
filler ingredients - some combos to try are:
- scrambled egg + bacon + fresh dill (pictured)
- chocolate chips + banana bits + walnuts (pictured)
- mixed berries + almonds
- granola + yoghurt dollop
- ricotta cheese + candied lemon peel
- rhubarb + strawberries
- Nutella + hazelnuts
- cheddar cheese + ham bits + dollop of non-runny salsa

Tools

heat source (stove burner, outdoor cook stove, fire coals)
skillet
flipper
squeeze bottle* (like ones used for mustard at diners)
cutting board + knife (depending on chosen ingredients)

*Optional

Step 2: Set Up to Get Down

Time to get French with some 'mise en place' and lay out all of the tools and ingredients you're going to use in small prep bowls.

Turn your heat source to medium and start heating up the skillet.

Step 3: Testing, Testing

Test your skillet to see if it's ready by putting just a tiny dollop of pancake batter in the center. If bubbles start to form in the batter within a 10-15 seconds, the pan is hot enough to go to cookin'.

Step 4: Laying the Pancake Foundation

The way I've chosen to make these pancakes, in the shape of pockets using the squeeze bottle, is fun, but optional. I'll show you how to do it this way and then walk you through an even simpler method.

Fill the squeeze bottle with batter.

Draw a rectangle-like line of batter with pointed ends. like pictured. Then fill inside the lines with batter using a spoon. I chose this shape so that when I folded the shape in half, the finished pancake would look like a pocket. (big dork, I know)

Step 5: Add the Good Stuff

On the center of only one side of your shape, add a few tablespoons (total) of your chosen ingredients. (like pictured)

Step 6: Fold It Over

Then flip the non-stuff filled pancake half over so that it covers the other side entirely. (like pictured)

Make sure the edges of both halves connect by gently pushing down along the edges with the flipper.

Put a lid over the pancake and let it cook a little longer than you would for a regular pancake. Keep checking the skillet side of the pocket pancake to make sure it's not burning. Flip it if necessary and replace lid.

-----EASIER NON-SQUEEZE BOTTLE WAY-----

If you want to make this project even simpler, skip the squeeze bottle and the pocket shape and just make two regular round pancakes, fill one in the center with ingredients and after a minute or so, flip the non-filled pancake wet batter side down onto the other one. The rest is the same as above.

Step 7: You Are Ready for Lift Off

You'll see once your pocket pancake is done, that the edges have 'fused' together, completely sealing in the ingredients keeping your hands from coming in contact with anything other than the dry cooked pancake. Win!

Put your pancake(s) in a waxed baggie and slip them in the pocket of your ski jacket or hiking vest, and go!