Gourmet Camping Recipe: Peach Pecan Pancakes Rolled with Maple Cheese Filling
This easy to prepare gourmet breakfast will impress your spouse, friends, scouts, and neighboring squirrels. Sweet peaches, candied pecans, and a maple syrup infused cream cheese bring these camp pancakes to a whole new level of outdoor deliciousness.
Recipe type: Breakfast
Cuisine: Camping
Servings: 6
  • 3 cups pecans
  • 2 tablespoons unsalted butter
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ cup brown sugar
  • Pinch of salt and pinch of pepper
  • 28 ounce can of peaches with syrup (or two regular 14 ounce cans)
  • 8 ounces cream cheese
  • ½ cup maple syrup
  • 3 cups or so of dry pancake mix (no egg needed kind)
  • Additional Butter for cooking
  1. For the Candied Pecans: Though this can be prepared at your campsite, it may be easier to prepare in advance. Either way, start by melting the butter in a heavy bottomed skillet/saute pan over medium-high heat. Add the pecans and saute for a few minutes until pecans darken slightly in color. Add the brown sugar, cinnamon, nutmeg, salt and pepper and stir until sugar has melted. Stir for a minute more, coating the pecans with the sugar, and remove from heat. Allow to cool, then place in a zip top bag to take camping with you.
  2. For the Maple Cheese Filling: Though this can be prepared at your campsite, it is hard to get a smooth consistency with just a whisk. I like to prepare it in a stand mixer, but use whatever tools you prefer.
  3. Slowly mix/whisk the cream cheese and maple syrup together until combined. Place in a sealed container and place in your camp cooler if making ahead of time. (If making at your camp site, allow cream cheese to soften (bring to about 70°) and cut in pieces. This will make for easier hand mixing.)
  4. For the Pancakes: Prepare the pancake mix by adding twice the water the mix instructions call for. You want a very runny batter for this recipe. The runny batter will make a thinner and bigger pancake, making it easier to roll.
  5. Use the griddle plate on your camp stove, and heat over medium-high heat setting until hot.
  6. Melt some butter on the griddle (just a small pad, maybe ⅓ tablespoon) and pour pancake batter onto the buttered griddle. The pancake should be 8 inches in diameter. Cook until the batter is covered in bubbles and the bottom is a deep golden brown.
  7. Carefully run a spatula around all the edges of the pancake, and flip to cook the other side.
  8. Once golden brown, remove the pancake from the griddle and place in a pan on the other camp stove burner on the lowest heat setting so as to keep the pancakes warm until assembly/serving.
  9. Open the peaches and remove the slices from the can, retaining the syrup in the can. Place the peaches on a plate and set aside until ready to assemble.
  10. To assemble the pancakes, place some maple cheese filling down the center of the pancake, approximately 3 inches wide. Top with sliced peaches, 5 slices per pancake, then top with a small handful of candied pecans.
  11. Roll the pancakes up by folding in the sides onto the top of each other. Flip the entire pancake over so that the fold side is down. This will allow the pancake to retain its roll while being eaten. Place a thin strip of the maple cheese filling down the top center, and garnish with 3 more candied pecans.
  12. Spoon some of the reserved peach juice over the top of the pancake. This not only acts as additional garnish, but also serves as a nice peach syrup, providing additional peach flavor to the dish.
Recipe by The Bald Gourmet at http://thebaldgourmet.com/gourmet-camping-recipe-peach-pecan-pancakes-rolled-with-maple-cheese-filling/