Canoe Camp Tortilla French Toast

Mix egg powder with milk powder and 4½ cups cold water, whisking until smooth. Add cinnamon and brown sugar. Heat oil in a frying pan over medium heat. Dip each tortilla in egg mixture, coating both sides and letting it soak 10 seconds. Cook in the hot pan 1–2 minutes per side until golden and slightly puffed. The tortilla crisps up beautifully. Serve rolled up or flat with maple syrup. A real outfitter staple.