Medium

Campfire Pancakes

Name: Campfire Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 150g plain flour; 1 tbsp caster sugar; 3 tbsp full-fat milk powder; 1 tsp baking powder; 1 pinch fine salt; 200ml water; 1 large egg; 2 tbsp vegetable oil, for the pan

Prep 10 minsCook 20 minsServes 6£0.50/serving

Classic British pancakes cooked over an open fire or camp stove. The batter is mixed in a single bowl with no specialist equipment, designed to work with what you can carry in a camping kit. Serve with golden syrup straight from the tin. The medium difficulty here reflects the campfire context rather than the batter itself. Cast iron is the preferred pan -- it distributes heat evenly without warping. Pre-mix the flour, sugar, and milk powder at home and seal in a bag -- at camp, you just add water and an egg.

Campfire Pancakes — pancake pancake recipe served on a plate, photographed from above

Ingredients

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150g (5oz)plain flour
1 tbspcaster sugar
3 tbspfull-fat milk powder
1 tspbaking powder
1 pinchfine salt
200ml (7fl oz)water
1large egg
2 tbspvegetable oil, for the pan

Method

1
At camp, combine the flour, sugar, milk powder, baking powder, and salt in a bowl or wide mug (or combine dry ingredients at home and carry in a zip-lock bag).
Pre-mix the dry ingredients at home and store in a labelled zip-lock bag to save time and reduce camp washing-up.
2
Crack in the egg and add the water. Whisk or stir vigorously until a smooth batter forms.
3
Allow the campfire to burn down to glowing embers for steady heat, or set a camp stove to a medium-low flame.
Embers are better than flames: direct flames create hot spots that burn the outside before the middle cooks.
4
Set a cast iron pan over the fire. Add a teaspoon of oil and heat until it shimmers.
5
Pour in enough batter to thinly cover the base of the pan (approximately 60ml). Swirl to spread.
6
Cook until the edges are set and the surface has dried out, about 2 minutes. Flip with a wide spatula.
7
Cook for a further 60 seconds. Serve directly from the pan with golden syrup.

Pro Tips

→Embers are better than flames: direct flames create hot spots that burn the outside.
→If you do not have milk powder, use 200ml of UHT milk in place of the water.
→A well-seasoned cast iron pan needs very little oil between pancakes.
→Pre-mix the dry ingredients at home and store in a labelled zip-lock bag.

Topping Ideas

Golden syrup straight from the tinJamHoney

Questions & answers

Can I make these without eggs?⌄

For camping, a chia egg works: mix 1 tablespoon of chia seeds with 3 tablespoons of water, leave for 10 minutes. It is less convenient in the field but produces a workable result.

What if my pancakes keep burning?⌄

Move the pan away from direct flame and let it cook on residual heat. Thin pans over open fire will always burn -- switch to embers or a stove.

Can I make the batter the night before?⌄

Yes -- store in a sealed container in a cool box. Stir well before using, as the batter will thicken overnight.