I was getting tired of the same old camping breakfasts, and on this trip I brought along a recipe card for German Oven Pancakes. Before we left, I mixed the ingredients and put them into a ziplock bag. I didn’t cook it until the final day, so it sat in the cooler for two days. The ingredients separated and looked awful, but after shaking the bag, everything mixed back together just fine. I melted the butter in a cast iron skillet, then poured in the mix. I’ve never made german pancakes before, but it bubbled up perfectly and turned out pretty much just like the photo on the original recipe post from The Recipe Critic (found via Pinterest). I added fresh strawberries and powdered sugar. Supreme.
Yields 1 sillet-sized pancake
5 minPrep Time
12 minCook Time
17 minTotal Time
- ½ cup all purpose flour
- 3 eggs
- ½ cup milk
- 3 tablespoons melted butter, divided
- 1 tablespoon sugar
- ¼ teaspoon of salt
- Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
- Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
**A big note: I’m not a chef or even a great cook. I find recipes and adapt them to camping, but every campfire is different. If you think you have a better way of doing something, do it! After all, camping with kids is allllll about adapting and being flexible!