A few weeks ago, when the cool air of autumn really started to blow in, Kelly and I went camping two consecutive weekends in a row. As with most camping trips with friends or family, the most tedious part is planning meals everyone will enjoy.
Our typical camping trip usually lands us in a drive-in site, complete with a picnic table and at least a basic fire pit. We’ve got an everyday propane stove top with two burners and some basic pots and pans that pack up nicely when you’re pressed for space. Camping may mean you don’t have the more “plush” kitchen arrangements of home, but that doesn’t mean you have to settle for subpar breakfast fare.
Kelly got pretty inventive when we camped with my parents in Wisconsin (Devil’s Lake—our first of the two trips), and decided we’d serve some yummy warmed cinnamon apple pancakes for breakfast. We were having a lazy and chilly day in the suburbs today and decided to break out the bowls and pans and dig into to these delicious concoctions again, this time from the comforts of home.
Here’s how we make ‘em. For those of you chefs out there, you’ll be sad to see we don’t use precise measurements here (I mean, it’s basically a look-and-feel precision).
- 1 box of Krustees pancake mix (the kind where you just add water)
- 1 apple (any will do, but we like golden delicious)
- 1 jar of ground cinnamon
- 1 stick of butter
You won’t be using all these ingredients, of course, but you will be using proportions. If it’s just two of you, you can do the following:
- Follow the directions on the Krustees box for your desired number of pancakes (today, we just used 1 cup mix, which requires ⅔ cup water). I recommend adding about ½ tablespoon of cinnamon to the batter, too.
- Slice up 1 apple into small chunks (they don’t have to be perfect).
- Melt some butter in a non-stick cooking pan. While the butter is melting, toss the apples in a medium-sized bowl with about a tablespoon of cinnamon. Once the butter is melted, add the seasoned apple chunks to the pan and cook until they get soft.
- Spoon the cooked apples into your batter and mix. If you have any apple mixture leftover, empty it out of the pan into a bowl and hold is as a topping for later.
- Melt a bit more butter in the pan and spoon the pancake batter into the pan, about ¼ cup of batter-apple mixture per pancake.
All you’ve got to do from here is cook like normal pancakes. They’ll obviously be a bit thicker, and if you don’t like uncooked pancake batter, you’ll want to be sure to cook a bit longer than you would normal pancakes, as having the apples in the batter often requires a bit more to cook the surrounding batter.
We love this great fall recipe, and we hope you do too. Take it camping with you, and you’re guaranteed to be the envy of the trip!