By Community Submission
Jul 18, 2015

“What’s for Breakfast?”

(This is part three in a six part series) Just in time for your Troop’s Pioneer Day Pancake Breakfast Fundraiser:

Breakfast is the most important meal of the day. A long day of hiking or camp activities must be started with a meal that “sticks to your ribs.” Here are a few ideas for using a Dutch Oven at breakfast-time.

Pancakes (?)

Dutch oven lidYes, pancakes. For pancakes, use just the lid of the Dutch Oven turned upside down (inside up) over a bed of coals (no flames). The griddle should be hot enough to make a drop of water skitter on the surface. To save ti me and mess at camp, you can premix dry ingredients before you leave home and put them into a ziplock bag. Oil the lid before ladling any batter onto it!  Keep the batter a little thick, since the lid isn’t flat. This recipe makes about nine pancakes. Add blueberries or other fruit for a gourmet flair.

In a bowl or pitcher, beat the following ingredients with a hand beater, or wire whisk:

  • 1 egg
  • Cup milk
  • 2 Tablespoons vegetable oil (or melted shortening or melted margarine)

Beat these dry ingredients into the mixture until completely smooth and fluffy:

  • 1 Cup all-purpose flour
  • 1 Tablespoon sugar
  • 3 Teaspoons baking powder
  • ½ Teaspoon salt

dutch oven biscuitBiscuits

Preheat a Dutch Oven. Mix dry ingredients into a large bowl. (These can be premixed at home):

  • 3 Cups all-purpose flour
  • 6 Teaspoons baking powder
  • ½ Teaspoon salt

Mix in the following ingredients. DO NOT MIX TOO MUCH or you will have rock-hard biscuits.

  • 1 Cup milk
  • 6 Tablespoons vegetable oil

After mixing the biscuits, carefully roll the dough into balls and place in the bottom of the oven. Have only 4 to 5 charcoal briquettes under the Dutch Oven, and have as many briquettes on top of the oven as the number written on top of the lid (12 coals for a 12” Dutch Oven). Bake until slightly browned on top.

SconesScones

Preheat a Dutch Oven. Mix dry ingredients into a large bowl. (These can be premixed at home):

  • 2 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¼ Teaspoon salt Mix in the following ingredients. DO NOT MIX TOO MUCH or you will have stones, not scones. For a gourmet touch, mix in a handful Raisins or Craisins.
  • 2/3 Cup milk
  • 1 Tablespoon margarine
  • 2 eggs

After mixing the biscuits, roll the dough into balls and place in the bottom of the oven. Have only 4 to 5 charcoal briquettes under the Dutch Oven, and have a few more briquettes on top of the oven than the number written on top of the lid (>12 coals for a 12” Dutch Oven). Bake until slightly browned on top.

Look for my next articles that feature dutch recipes for lunch, dinner and desert.

Roger TIpley
Author: Roger Tipley | Past Scoutmaster of Troop 626, Houston, TX, currently serves on his District Committee.

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One thought on ““What’s for Breakfast?”

  1. Pingback: Dutch Oven 101 and What’s for Dessert? | Voice of Scouting

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