In large container, combine pancake mix, granola, nuts and orange peel; mix
well. Cover tightly until ready to use.

When ready to make pancakes, add water. Stir just until large lumps
disappear.

Heat griddle or skillet over medium-high heat. Lightly grease griddle. For
each pancake, pour 1/4 cup batter onto hot griddle to form 4 inch pancake.
Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to
break on surface. Continue to cook an additional 1 1/2 to 2 minutes or
until golden brown. Serve with syrup and butter.

(CAMPING TIP): For a no-fork-and-knife breakfast, make pancake roll-ups.
Spread the pancakes with peanut butter, honey or jam and roll them up.
These are perfect for breakfast on the trail.

Yield: 12 pancakes: 4 servings