Ingredients – Serving Size 2
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon of baking soda
1 tablespoon granulated sugar
1 cup buttermilk or milk with a tablespoon of vinegar or lemon juice
1/4 cup of grapeseed oil
1 teaspoon vanilla extract
Bourbon Apple Topping
2 peeled apples sliced
2 tablespoons of butter
1/2 teaspoon of cinnamon
2 tablespoons of bourbon
2 tablespoons of maple syrup
First, combine the dry ingredients by mixing the flour, baking powder, baking soda, and sugar. Then add the rest of the ingredients. Stir until well-combined but try not to over stir. Slice the apples and gather the remaining ingredients together and set aside.
Get your fire started. If you need an update on how to safely build a campfire, please check out our Camp Guide post that will walk you through the process.
Once the fire has burned down about a third in size, the temperature of the fire should be ready to go. Lay a cast-iron pan upon the grill grates that were either provided with the campfire ring or that you brought yourself. Allow the pan to heat up a minute or two. Once hot, melt the butter, add apples, and stir. Cook the apples until slightly softened. Sprinkle cinnamon on them and stir again, allowing the apples to cook another couple of minutes.
Now it’s time to add the bourbon and maple syrup. Because alcohol is flammable, I removed the cast-iron pan and laid it upon some extra logs to add the bourbon to avoid any potential flames catching the liquid and igniting. Once bourbon and syrup are added, return to grill grate and stir until the liquid cooks down. Because the fire and the pan are extremely hot and because the apples soak up the liquid fast, this should only take a minute. Remove from the fire and set aside.
Next to make are the pancakes! Place a cast-iron skillet upon the grate and allow it to heat up for a minute or two. Like making pancakes over the stove, you want the skillet to be hot, but obviously not too hot that the pancakes burn. If you need to, pour a tiny test pancake to see if the skillet is the right temperature. When ready, pour a ladle full of pancake batter onto the skillet. Repeat until you’ve run out of space. Once the batter begins bubbling, flip the pancake with a spatula. Allow the pancake to rise and cook for a minute longer and remove from skillet.
Stack pancakes on one another and top with the bourbon apples. For an extra treat, top with whipped cream and sprinkle with cinnamon. We also served our pancakes with a side of veggie bacon.
Of course, the best thing with these pancakes is an epic fall camping trip. Please share your autumn Campspot images with us on Instagram by tagging #FindYourCampspot!