Sunday, December 2, 2012

Campside German Pancake

Yields 4-6 servings 

A breakfast soufflĂ© in the great outdoors, it can’t be true you say?  With a few ingredients quickly whisked together, the most amazing breakfast creation bubbles and grows to life.  Literally, a thin, almost watery batter becomes a light, fluffy dish that quadruples in size.  This spectacular campside breakfast is a cross between a soufflĂ© and an omelet.   Though the roots of this dish seem to be mired in word of mouth tradition, one of our German descended, team members shared that his family called them Pfannkuchen.  We say, whatever the dish is called, a camping breakfast wouldn’t be the same without it.  Keep the lid on tight while cooking and serve immediately as the puffiness will begin collapsing once the lid is removed.  Top with a sprinkle of powdered sugar and a squeeze of fresh lemon or orange.  Spread on some berry jam or syrup and enjoy. 


6 eggs
1 cup bread or all-purpose flour
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 cup milk
¼ teaspoon vanilla extract
5 tablespoons butter
Lemon juice
Powdered sugar
Berry jam

At Home

Prep Time: 5 minutes
Total Time: 5 minutes

Combine milk and vanilla and place in a sealable bag.  Measure dry ingredients, flour, salt, ground cinnamon, nutmeg and seal in a second sealable bag.   Assemble remaining ingredients (eggs (in their shells), butter, lemon, powdered sugar, syrup and jam) for packing in the cooler.

At the Campsite

Total Time: 25 minutes
Creamy batter just waiting to rise
Recommended Gear: whisk or hand-crank blender; large mixing bowl, heat-resistant spatula, 10 inch Dutch oven with a lid

Start a small cooking fire and pre-heat a 10-inch Dutch oven.   While the Dutch oven heats, whisk 6 eggs in a mixing bowl.  Add milk mixture and flour mixture.  Whisk vigorously until smooth and frothy.  The batter will be thin but creamy.  Melt butter in the Dutch oven.  Pour batter into the hot Dutch oven.  Cover and build a second fire on the top of the Dutch oven.  Cook 20 minutes.  Do not open the lid until cooking is complete.   

Fluffy, airy goodness
Once cooking is complete, serve immediately as it will begin to deflate once the lid is removed.  Slice the pancake into individual serving sized wedges.  Top with powdered sugar, a squeeze of lemon, berry jam and your favorite syrup.

Chef’s Notes

Don’t let your fellow outdoor enthusiasts know the simplicity of this recipe.  The presentation alone will make them think you worked magic in the great outdoors

At home, heat the oven to 450° Fahrenheit and cook this dish according to the recipe listed above.