Yes, you read that correctly. Today is National Pancake Day! The recipe below is perfect for camping … but you can also make them and celebrate today! 🙂 We won’t judge.
Make Ahead Camping Pancakes
Dry Make Ahead Ingredients…Pack into a ziploc bag. Before filling, label your bag by using a sharpie marker and writing the needed wet ingredients.
- 1 cup of flour
- 1/4 cup of sugar
- 1/4 cup of dry milk powder
- 4 tsp. of baking powder
- 1/4 tsp. of salt
Mix dry ingredients in a large bowl. Pour into a ziploc bag and label with a sharpie.
Wet Ingredients for the day you’ll make them:
- 3/4 cup – 1 cup of water
- 1 large egg
- (optional) 1 tsp. of vanilla extract
- Butter for cooking
Hint: For really fluffy pancakes it is all about the air. Mix your wet ingredients separately. This will put air in the eggs and make your pancakes fluffy. Be careful to not overmix your batter. Less mixing equals more air, which makes a fluffy pancake! Just mix until wet.
- When ready, melt a dab of butter on your iron skillet or griddle
- Whisk the wet ingredients and add to the dry
- If you want, transfer to a container for pouring or just snip a corner out of the zip tight bag for pouring
- Pour a small amount on your warm skillet to form a pancake and cook until air bubbles form and the bottom is golden brown
- Flip and cook through
- Serve with butter and maple syrup
Here’s a fun, summer treat! Kool-aid ice cubes and sprite. This is a cute camping treat too.
These are so easy to make! Simply mix up your favorite Kool-aid and then freeze into ice cubes. Mix and match colors or keep it simple with the same color. Pour sprite over ice cubes and enjoy.
Tastes like skittles!!
- 3/4 cup (1 1/2 sticks) salted butter
- 2 dry pints fresh blueberries, picked over and washed
- 1/2 cup plus 1 tablespoon sugar
- 1 cup unbleached pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 cup buttermilk
- Prepare grill or campfire for medium heat.
- Place cast iron skillet on the heat and add 1 stick of butter.
- When melted add blueberries and 1/2 cup sugar.
- Cook until mixture bubbles and becomes a light syrup, about 5 – 8 minutes.
- In medium bowl combine flour, baking powder and remaining butter until it resembles crumbs.
- Stir in buttermilk. Mix until the dough just comes together. Don’t overmix!
- Drop by spoonfuls on top of blueberry mixture. About four 1/4 cup lumps.
- Cover skillet with foil and cook until filing is bubbly, cobbler is firm, and a toothpick comes out clean. About 30 – 40 minutes.
- Serve warm … with ice cream of course!
– Recipe courtesy of ChowHound.com
- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted, plus more for coating the tins
- 1 cup sliced strawberries
- Whipped cream
- Clean pie tins
- Coat the pie tins with butter and set them aside.
- Stir together the Bisquick, milk, sugar, and melted butter until well combined.
- Spoon the batter evenly into the buttered tins.
- Cover the pie tins tightly with foil and place them directly onto glowing coals.
- Cook until the shortcake has risen and is golden around the edges, about 25 minutes, moving the tins a few times for even baking.
- Remove the foil and cover the shortcakes with fresh strawberries and cream.
-Recipe courtesy of ChowHound.com
Happy Corn Chip Day? Is there anything better than delicious corn chips? Plain, BBQ, chili cheese … oh yum.
The best use of corn chips ever made be in walking tacos.
- Small bag of Fritos corn chips (or your favorites)
- Taco meat or chili
- Sour cream
Cut open the bag of corn chips along the long side. Spoon in the meat or chili, cheese, lettuce, salsa, and sour cream.
Mix up the ingredients and try pulled pork with honey BBQ corn chips. Or use the chili cheese chips version instead of plain. Or try chicken fajita meat with peppers and onions. Oh the variations are endless!
And if you’ll excuse me, I’m on my way to the store to pick up the ingredients to make these!
- 1 large banana, unpeeled
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground cinnamon
- Slice an unpeeled banana lengthwise without cutting all the way through the top or bottom of the peel. Gently open it so it’s like a boat, then fill with the brown sugar and cinnamon, pressing them into the flesh without squishing. Wrap the banana tightly in foil.
- Cook in the coals of the campfire, away from any active flames, for about 10 minutes. Serve hot … maybe with vanilla ice cream. :-p
– Recipe courtesy of the ChowHound.com
- Crescent roll dough
- Chocolate sauce – like Nutella
- Miniature marshmallows
- Graham crackers, crushed
Remove crescent roll dough from the canister and separate into triangles. Throw them on the grill. Flip after one minute and spread on the chocolate!
Sprinkle on the crushed graham crackers and top with miniature marshmallows.
To toast the marshmallows cover the pizza and grill with aluminum foil like a little tent. Be careful! Cook for about 30 more seconds and then you’re ready to eat. Carefully remove from the grill and enjoy.
Okay, now excuse me while I run over to Holiday Foods and then to the nearest campsite to make these!
– Recipe courtesy of TrulySimple.com
- Blue cheese
Stuff mushrooms with blue cheese. Wrap with a strip of bacon.
Roast over the campfire until cheese is bubbly and bacon is done.
Recipe courtesy of Swifty.com/travel
Remember those Campfire Cakes we shared a while back? These are similar and just as yummy!
Campfire Cinnamon (or Orange!) Rolls
- 4 Oranges
- Canister of Cinnamon (or orange!) rolls
Cut each orange in half. Scoop out the flesh and use for fruit salad or just eat them as is. 🙂
Open your can of cinnamon or orange rolls and put a roll in each orange half. Put the finished orange halves on a cookie sheet or something you can use on the campfire. Cover with aluminum foil and put them on the fire.
They will rise as they bake. Keep an eye on them. Once they have puffed and risen over the top of the orange, pull them off to check that they are done.
Add the icing and eat ’em up!
– Recipe courtesy of TrulySimple.com