When you’re roughing it in the great outdoors, a hearty breakfast is in order. We turn to the classics: pancakes, bacon, and eggs, cooked in a cast iron skillet over an open fire. In an effort to reuse ingredients from meal to meal (and to maximize taste), we’ve added some of the pine nuts and currants from our Campfire Couscous, the side dish from the preceding night’s dinner. It’s a chance to use up leftover beer too!
What to buy: Be sure to pick up a light lager (such as Corona, Budweiser, or Heineken), as it will make airy pancakes without adding the bitterness or imposing flavor of a more substantial beer.
Game Plan: Be sure to mix up a big batch of our All-Purpose Baking Mix before leaving home. It’s basically our version of Bisquick, and can be used in both these pancakes and our recipe for Strawberry Shortcake on a Stick.
You don’t need to wait for your next trip to make these pancakes, though: They can be prepared indoors on the stovetop too. And if you want something a little sweeter, try this Cap’n Crunch-Beer Pancakes with Malted Milk Glaze recipe.
- 3 1/3 cups All-Purpose Baking Mix (see Game Plan note)
- 1/2 cup toasted pine nuts
- 1/2 cup currants
- 2 cups beer (any pale lager such as Corona, Budweiser, or Heineken)
- 2 large eggs
- 1/4 cup vegetable oil, plus more for cooking
- Butter and maple syrup, for serving