I had everything planned to a T – all the bags were packed, food was measured and ready to go, camera gear was formatted and charged.
We woke up at 5am and rushed out the door to catch sunrise.
Eli’s mom was staying with us for the weekend and she had agreed to watch Odin.
The morning was off to a good start.
Just before we reached the lake, we noticed the first bit of rain – but it wasn’t enough to cancel the day.
The plan was to meet a friend at Lake Wenatchee State Park and have some pancakes on the lake for sunrise.
Just as I got the pancakes on the stove, I realized something was off. I had ran out of fuel…
The stove seemed to not be working great, but I told myself I didn’t need to bring an extra fuel canister.
Luckily there was a gas station about 10 minutes away – I had my fingers crossed they would be open and hoping they sell butane.
After the minor set back, we were back on track.
Then the rain really started to kick in…
Again, I was determined to eat my pancakes and enjoy the morning.
And that is exactly what I did.
I will admit, everything was a bit wet – but a little rain never hurt anyone.
Aside from everything almost falling apart, we had a lot of fun getting to hang out and enjoy the quiet morning.
And to be honest, the pancakes still tasted great.
- 1 cup flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- ⅓ cup milk
- ⅓ cup water
- 2 eggs
- 1 ½ tbsp olive oil
- AT HOME:
- Add the flour, baking powder, salt, and sugar to a small? ziplock bag.
- In a small container whisk together the milk, water, egg, and olive oil.
- In a medium bowl, combine the wet and dry ingredients.
- Add oil to a skillet and heat to medium low.
- Pour the batter on the skillet in a thin even layer. Allow to cook until bubbles have formed evenly in the batter. Flip and cook for about a minute longer.
- Pancakes should be cooked all the way through and still be golden brown on the outside.
- Top with butter, syrup, and strawberries.