I know people think of camping as meaning boring meals and breakfasts, but I like to make sure that we have some special meals – plus I love the challenge of coming up with stuff that I can prepare ahead and cook on a single burner hob. So here is the impressive and absolutely delicious American Pancake Stack with Facon (fake bacon) and Scrambled Eggs.
To be honest, I love it when kids walk past our tent seeing me making breakfast and ask their parents why they don’t get to have that only to hear the response from the parents that cereal is fine (tee hee!)
With this version, I used Quorn ham as I had some that was past it’s use by date in the fridge before we left and brought it along to use up. To be honest, it works as well (if not better) than the Quorn bacon as it doesn’t have the Frazzles smell/taste that the bacon stuff does. And also along the lines of not being quite American, I use Agave Nectar or Sweet Freedom in the place of the maple syrup and it works just as well.
If you want a treat then this is certainly one that works at home and on the road.
American Pancake Stacks with Facon and Scrambled Eggs
(oh yeah and please excuse the photo light and quality! It was difficult to get a shot in the green tent and it was raining outside, so I was scuppered either way and my plates are CRAZY!!…I promise I’ll make another batch at home to share with you some more yummy looking non-green tinge pictures)
1 free range egg, whisked
1.5 tbsp baking powder
3 cups of plain flour
2 tbsp unrefined brown sugar
2 cups of soya milk (or until a smooth thick batter is produced)
Quorn Ham, cut in half (of you could use any facon of your choice)
2 free range eggs, whisked
Mix all of the ingredients together in a large jug or bowl until it forms a thick but smooth batter (a bit thicker than normal pancake batter) then leave to sit while you make the bacon.
heat some oil in the frying pan, to a medium temperature
fry the Quorn ham on both sides until golden (about 2 minutes each side) then place on some kitchen paper and wrap in foil
add about 2/3 cup of batter to the pan and cook until golden, then turn and cook the other side
(you can always turn them back over if they are not golden enough)
place on a foil covered plate and repeat until the batter runs out
wrap the pancakes in foil to keep warm
with the remaining oil in the pan, pour in the egg mixture and cook quickly, stirring to scramble the egg
remove from the heat and place on a silicone mat (to prevent damaging the grass)
plate up the pancake stack, top with the scrambled egg the arrange the facon on top
drizzle with Sweet Freedom and serve
If you have ever eaten an American pancake stack in the states, then you will appreciate how good the sweet and savory flavours are and this is seriously no exception. I really love having this, but do like to go for a hike afterwards just to be a little kinder to the waist line – but a treat is a treat, especially on holiday!
I have written the recipe as I did it on the campsite – hence the cup measures rather than weight. I will rerun the recipe for home cooking when I am getting the new pictures too.
I am planning to share my camping kitchen equipment in some up coming blog posts to help you to build your own kit.
But for now – with the bank holiday looming, treat yourself to a stack!