Travelin' Blueberry Pancakes
Take the appropriate measure of your favorite pancake mix and place in a large zip-top plastic bag. Toss in a handful of dried blueberries and a dash of cinnamon and seal the bag. When time to prepare the pancakes, add the pancake mix's suggested liquids (egg, milk, water, oil, etc), reseal the bag and knead to mix thoroughly. Pour or scoop out the pancake batter on to a lightly oiled hot skillet or grill. Cook until small bubbles appear in the raw batter. Flip pancake and cook another minute or two. Serve hot with a sprinkle of sugar or your favorite topping. (Leftover pancakes make a great snack on the trail.)
One way is to take refrigerated biscuit, roll or pat each biscuit into a 3 to 4-inch rounds. Cut a slit in the center of each. Cover the bottom of a skillet with oil or fat and heat until really, almost smoking, hot. Carefully, drop biscuit rounds into skillet and cook until a golden brown, flipping once. Serve hot. (Suggest frying up a mess of bacon and using the bacon fat for frying biscuits.)
There three ways to make these breakfast treat.
Another way is to make your own biscuits and roll thin (1/4-inch). Follow the above directions.
The last way is to use a dry skillet to cook the biscuits, unrolled and straight from container, turn occasionally, until down.
(A super, special syrup for a camping breakfast is to warm on the back of your fire is a mixture of
Corn Griddle Cakes from "Good Food Book" by Jane Brody
Yields 10 pancakes
In bowl (or zip-lock bag) mix:
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
In another bowl combine: 3/4 cup milk (skim or low-fat), 1 egg, 2 Tbsp vegetable oil. Stir in dry ingredients and barely combine. Add 1 1/3 cups corn kernels (frozen and thawed, canned and rinsed or fresh cooked) and mix until just blended (don't worry about lumps).
Spread 1/4-cup of batter on a hot, greased griddle. Cook the cake over moderate heat until golden brown on the bottom and tops begin to bubble. Flip over and cook until bottom is also golden brown. Serve hot.
Sausage & Parmesan Cheese Muffins
Yield 1 dozen
(Good for quick, on-the-go meal)
2 cups self-rising flour
3/4 cup shredded Parmesan cheese
1 cup cooked and crumbled ground pork sausage
2 Tbsp sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs
Preheat oven to 400. Combine first 4 ingredients in bowl. Make a well in middle. Whisk together wet ingredients and pour into well. Stir just until dry ingredients are moist. Spoon mixture into greased muffin pans (you could use paper cup liners but they simply aren't as good), filling 2/3 full. Bake 15 to 15 minutes or until golden brown.
Peanut Butter Oat Breakfast Bars
Yield 18 bars
(Good for quick, on-the-go meal)
1 1/3 crunchy peanut butter
1 cup brown sugar
1/2 cup butter, softened
1/2 cup honey
2 tsp vanilla extract
3 cups quick oats, must be quick cooking style
1 cup flour
2 tsp baking soda
1/2 tsp salt
Preheat oven to 325. Prepare 13x9" baking pan with nonstick spray; set aside. Cream together peanut butter, brown sugar, butter, and honey. Beat in eggs and vanilla. Add dry ingredients and mix until well combined. Spread evenly into prepared pan and bake 30 minute. Let cool completely before cutting.