I don’t know anything about any small or dainty pancakes. I like good old homemade pancakes that stick to your ribs and warm the belly and keeps it that way until lunch where you get to do it all over again. Well I guess first off I have to say that when I go camping I don’t like going out and hiking for twenty miles or anything like that. If I can’t get my truck there I ain’t going!
I know your asking yourself how am I going to get fresh milk and eggs out in the great outdoors? Well the main things I take along in the back of that truck is a cooler full of ice and food. Now for me I take three main coolers: one for perishables and one for non perishables food just to keep things organized; the third is for beverages and I will just leave that as that. Just add a five pound bag of ice to one of them and you have yourself a old time ice box that will keep everything from steaks to butter good for as long as the ice holds out. For those you you that do not know what I am talking about when I say a cooler I added a picture.
Now let’s get down to the nuts and bolts of getting this breakfast started. Before we start mixing anything together we need to make sure we have a nice hot fire to work with and some type of skillet or grill. I prefer a nice old fashioned cast iron grill over the open flames of a good fire. One point I cannot hit home hard enough is make sure to keep it hot when cooking pancakes. Before we can even start or pancakes we need ourselves a little grease on that cast iron. The way I do this is with some bacon! There is nothing better then bacon to make good breakfast even better. After cooking a pound or two make sure to drain off the grease but keep the bottom just a little wet looking.
The following ingredients will make 8 to 9 six inch pancakes. Adjust the recipe for your appetite. Personally I can eat five or six on my own.
- 2 cups of flour
- 3 tablespoons of sugar
- 1 teaspoon of salt
- 2 tablespoons of baking powder
- 2 eggs (beaten)
- 1/4 cup of butter
- 1 and 3/4 cups of milk
Mix your dry items in a boil and then mix in the wet. Let the mixture stand for ten to fifteen minutes. When the grill or skillet is ready pour a six inch dab onto it and let it sit until the top shows bubbles. This should only take a minute or two and you can always take a peak at the bottom of the pancake to make sure it is turning golden brown before you flip them. After you get a good stack of these golden delights cooked I like to smear a deal of butter between each one and then add the final delight… fresh homemade berry syrup on top.
The best thing I have found to top off a heaping stack of pancakes is a ladle of fresh hot homemade syrup and I mean fresh. You can make this from almost any berries that you like. I prefer fresh picked off the bush what ever is in season. Black berries, blue berries, raspberry on and on and on… It is so easy!
- 1 cup granulated suger
- 1 cup water
- 1 cup of crushed berries
Add the water and sugar to a pan over the fire and stir. Once the sugar is dissolved add your crushed berries and bring to a boil. Let this stand for a couple minutes and it is ready to be ladled over your pancakes. If you happen to have any left over (I never do I all ways have to make more) it is great served cold over ice cream as well.
Of course, you can go with maple syrup and bacon if you prefer.