Try this sourdough pancake recipe to make a delicious breakfast from scratch on the campfire griddle.
This sourdough starter will supply a group of four with a gourmet campfire breakfast.
Whether you're feeding one or 100, you'll find the campfire recipe that's right for you in Zac Williams' book Hungry Campers (Gibbs Smith, 2013). Williams offers a wide selection of simple and easy-to-make recipes that can be used for all types of outdoor adventures. The following campfire breakfast recipes are excerpted from Hungry Campers.
You can purchase this book from the Mother Earth Living store: Hungry Campers: Cooking Outdoors for 1 to 100.
• 1 package yeast
• 1 teaspoon sugar
• 2 cups warm water
• 2 cups flour
1. Dissolve yeast and sugar into the warm water. Wait 5 minutes until bubbly. Mix in flour one cup at a time until a sticky dough is formed. Place in a glass jar (not metal), cover loosely and leave out at room temperature for 3 to 4 days until bubbly.
2. Refrigerate. When you use 1 cup of starter, replace with 1 cup each of water and flour and leave out at room temperature until it ferments again before refrigerating. Serves 4.
• 1 cup sourdough starter
• 2 cups unbleached all-purpose flour
• 1 egg, beaten
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups buttermilk
• Camp stove
1. Combine all ingredients in a mixing bowl and stir gently. Don’t over mix. Batter should be slightly lumpy. Pour onto a lightly greased griddle heated over medium-high heat and cook pancakes, turning once bubbles have burst.
2. Serve with butter and warm maple syrup.
Variation: Mix in blueberries, diced bananas or diced apples and a pinch of cinnamon. Serves 4.
For more recipes from Hungry Campers, check out Campfire Breakfast Recipes.
Reprinted with permission from Hungry Campers: Cooking Outdoors for 1 to 100 by Zac Williams and published by Gibbs Smith, 2013.
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