And the gold medal for Ultimate Summery Breakfast goes to this recipe for Blueberry-Buttermilk Pancakes! These easy-to-make hotcakes (as my Grandma used to call them) are tender and fluffy, and dotted with juicy, freshly-picked blueberries. Dang, they’re good! We had them most recently for one of our camping breakfasts last weekend. The dappled morning sunlight of the forest and the crackling campfire only added to the enjoyment of our pancake experience. 

For camping or to simplify prep for morning cooking just mix together the dry ingredients (flour, sugar, baking powder, baking soda, salt) and put in a large sealed container (which I mixed the batter in, too). When it comes time to whip up the pancakes, beat or whisk the wet ingredients together (eggs, buttermilk, melted butter, vanilla). Mix the wet ingredients into the dry ingredients but don’t overmix…you don’t want tough pancakes. Here’s a checklist for what you’ll need for camping: pancake ingredients (see recipe), bowl or container for making batter, whisk, ladle for scooping batter, spatula, large frying pan (nonstick works great), small pan for melting butter (or do it in the frying pan before cooking the pancakes), camp stove and fuel, plates, utensils, printed copy of recipe (so you have directions to follow).

If you’re making the pancakes for more than 4 people just double the ingredients. Serve the pancakes with real maple syrup. Enjoy!

Blueberry-Buttermilk Pancakes
 -recipe from Williams-Sonoma Kitchen

Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough pancakes. Makes about 16 pancakes; serves 4.

2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries (get a pint of berries in case you need more)
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving

Preheat an oven to 200ºF.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup.

Tags: blueberries, blueberry buttermilk pancakes, blueberry pancakes, Breakfast, buttermilk pancakes, camping, camping breakfast, pancakes, summer breakfast

Breakfast burritos are easy to make and a great way to start the day! This recipe features fresh Mexican chorizo which is uncooked — not Spanish chorizo, a smoked sausage. Scrambled eggs, cheese, salsa, cilantro and avocado complete the burrito. Yum! Want to make a vegetarian version? Soyrizo (or soy chorizo) would be a good substitute. Enjoy!

P.S. breakfast burritos are great outdoor food…I like to make them when we’re camping.

Breakfast Burritos with Chorizo and Eggs
-recipe from Bon Appétit Magazine

Yield: Makes 4

12 ounces good quality fresh Mexican chorizo sausages, casings removed
4 chopped green onions
6 large eggs
1 tablespoon olive oil
4 9- to 10-inch-diameter flour tortillas
2/3 cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)
1/2 cup (or more) chopped fresh cilantro
1/2 cup purchased tomatillo salsa
1 avocado, halved, pitted, peeled, sliced

Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.

Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.

Tags: Breakfast, breakfast burrito, camping, camping breakfast, chorizo, Mexican chorizo

Bacon lovers will devour this delicious hash loaded with potatoes, mushrooms, onions and, of course, bacon! For hearty appetites, you’ll want to double the recipe.

Don’t skimp on the bacon here…buy a good quality, thick-sliced bacon. Also, to speed up the morining cooking process, prep the onions and mushrooms and cook the potatoes the night before; just refrigerate everything until you’re ready to start cooking in the morning. Enjoy!

P.S. this would make a fantastic camping breakfast! 

P.S.S. I’m linked to Foodie Friday.

Morning Eggs on Mushroom-Bacon Hash
-recipe from  Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole

If breakfast hash brings to mind memories of something unrecognizable out of a can, this recipe will redefine this quintessential American food for you. Fried eggs top a jumble of crisp bacon, fried potatoes, and mushrooms, creating the perfect breakfast for a crisp fall morning. You may want to start the potatoes the night before, for less prep time in the morning. Serves 4.

8 slices bacon ( about 6 ounces), coarsely chopped
1 small onion, chopped
2 cups cooked peeled russet potatoes cut into 1/2 inch dice (see Note)
Kosher salt
3 tablespoons unsalted butter
8 ounces cremini (baby bella) mushrooms, sliced (2 cups)
1/4 teaspoon freshly ground pepper
4 eggs

Heat a large nonstick skillet over medium-high heat until hot. Add the bacon and cook for 2 minutes, stirring. Stir in the onion and cook for 5 to 8 minutes, or until the bacon is brown and crisp and the onion is lightly browned, reducing the heat to medium if the mixture is cooking too fast. Remove the bacon and onion with a slotted spoon and drain on paper towels. Leave the bacon drippings in the skillet (there should be about 2 tablespoons).

Add the potatoes to the skillet and spread out in a single layer if possible. Sprinkle with 1/4 teaspoon of salt. Cook over medium to medium-high heat for 5 to 8 minutes, carefully stirring and turning the potatoes occasionally until lightly browned. Put the potatoes in a medium bowl, top with teh bacon and onion, and keep warm.

Melt 2 tablespoons of butter in the same skillet and add the mushrooms. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of the pepper. Cook for 4 to 6 minutes over medium-high heat, until the mushrooms are lightly browned and tender. Stir the mushrooms into the potato mixture.

While the mushrooms are cooking, melt the remaining tablespoon of butter in another large nonstick skillet. Add the eggs and lightly season with salt and the remaining 1/8 teaspoon of pepper. Cover and cook over medium to medium-low heat for 3 minutes, or until the whites are set but the yolks are soft. To use the same skillet, put the potato and mushroom mixture in a shallow baking dish and keep warm in a 300°F oven. Serve the eggs over the hash.

Note: To cook potatoes, gently boil 1 pound of diced potatoes in a medium saucepan of salted water over medium heat until tender, 5 to 8 minutes. Drain, cool under cold running water, and pat dry.

Tags: Breakfast, brunch, camping breakfast, Chicken & Egg by Janice Cole, Eggs, mushroom-bacon hash, potatoes