This is part 3 in Dutch-oven Breakfasts series written by Red McDonald, AKA Buffalo Red. As the Longs Peak Council, Council Camps Commissioner, Red tested, collected and shared Dutch Oven and outdoor cooking recipes for more than 15 years.

His signature breakfast, Buffalo Red Breakfast Burritos, was posted last fall at The Boy Scout,which you can get by clicking here, Part 1: Breakfast with  Buffalo Red, where he shared his Pumpkin Pancakes and Bacon And Hominy Scramble and More Breakfasts with Buffalo Red where he featured a make-ahead casserole for any campout.

Today we are going to get you set two yummy treats for your next campout. The first calls for a cast iron griddle or skillet and the second, your trusted Dutch-oven.

Cheesecake Pancakes

Pancake Ingredients

1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
½ cup graham cracker crumbs
¼ cup sugar
1 cup milk
2 eggs

Strawberry Syrup Ingredients

1 cup sliced fresh strawberries
½ cup strawberry syrup for pancakes

Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat

Cut cream cheese into bite-size pieces; set aside. Dutch-oven breakfasts: pancakeIn large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

For each pancake, pour slightly less than 1/3 cup batter onto hot griddle.

Cook until edges are dry. Turn; cook other sides until golden brown.

In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Breakfast Potatoes

Ingredients

1 lb cubed ham
2 pounds diced hash brown potatoes (southern style – not shredded)
1 cup shredded cheddar cheese
1 can cream-of-chicken soup (10 ounce condensed)
1/2 soup can milk
1 cup sour cream
2 sticks (1/2 pound) of butter or margarine (melted)
1/2 cup chopped onion
2 cups corn flakes (uncrushed)
olive oil

Dutch-oven breakfasts: potatoes and hamOil bottom and sides of #12 Dutch Oven. Sauté ham and onion in butter until transparent.

In a large bowl whisk, cheese, cream of chicken soup, milk, sour cream, melted butter, ham and chopped onions.

Place potatoes into the Dutch Oven.

Add soup mix on top, and mix well.

Crush the corn flakes into crumbs.

Mix remainder of butter and crushed corn flakes together, and sprinkle on top of potatoes to brown.

Bake at 350 degrees for 30-45 minutes, or until corn flakes are lightly browned and the dish is hot and bubbly throughout.

 

 

 

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Buffalo Red
Red works at Pelican Lakes Country Club Golf Course for the Greater Denver Area Recreational Facilities and Services. For more than 30 years he has been a volunteer Scouter in Longs Peak Council, BSA working as Camps Commissioner. If you like his cooking, he has assembled 13 cookbooks printed by Morris Press Cook Books out of Kearney, NE. An annual project, each year is different, with 95 percent new recipes. Cost is $15.00 each and covers postage and the cost of the cookbooks plus a few dollars for our food budget. Contact him if you want a copy

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