Preparing food on the campfire is all about making do with what’s in the camping kit, and all you need for this dish is a sturdy cast-iron pan. We took the elements of the classic British Toad in the Hole and made a one-pot sausage-and-pancake meal. This Americanized breakfast version starts with an easy batter of cornmeal, flour, milk, and eggs that you can make at home and throw into the cooler. When you’re ready for breakfast, heat up the cast-iron pan over the campfire and brown some breakfast sausages. Then pour in the batter, drizzle with maple syrup, and let the whole thing cook up into one big sweet-savory pancake. Slice into wedges, and a hearty meal is served.
Game plan: The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or in a cooler with ice. When you’re ready to use it, be sure to whisk the batter again to recombine everything.
This dish was featured as part of our Make-Ahead Car Camping Recipes.
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