Yields 4-6 servings
A
breakfast soufflé 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 soufflé 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.
Ingredients
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.
