Back at the end of October I went on a weekend camping trip out at Tumbleweed Farm in Parkdale near Mount Hood. We caught the perfect weekend, it was cool and crisp but dry and the trees all around us were a crazy mixture of red, orange, yellow, and green. The little highway to the farm is dotted with apple and pear orchards, and I pulled off at one for breakfast (a delicious apple cinnamon roll + hot fresh-pressed cider) and picked up some ripe pears for the campfire feast. We did some serious open-fire cooking, my friend Mike from Finex let me borrow some of his vintage cast iron pieces for the camp set-up including this handy device that’s consists of a large cast iron ring with a smaller cast iron ring on the side of it.
You drive a metal stake through the smaller ring into the ground of the fire pit and then when you put a heavy pot on the large ring, the weight of it catches the small ring on the pole and it holds the pot right over the fire. I’m not sure what it is called, only that I’ve been desperately wanting to get one ever since because it made cooking over the fire so simple and easy. I ventured out with Jeremy, Christiann, and Jeremy and Christi of Woven Magazine. In the morning we huddled around the fire and layered ourselves up in Bridge & Burn gear while Christiann made pumpkin mascarpone pancakes and I smashed together a rosemary maple sea salt butter. This, combined with sausages and jowl bacon from Old Salt Marketplace (my favorite Portland butchers) made for the most epic camping breakfast of all time. I have the recipe below here, and you can read more about the other delicious food we made, (namely this INSANELY good butternut squash chili) in this post. I hope you enjoy it, friends!
Pumpkin Mascarpone Pancakes
- 1 1/2 cups whole or 2% milk
- 1/2 cup pumpkin puree
- 1/2 cup mascarpone cheese
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons whiskey
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3-1 cup filtered water
Rosemary Maple Sea Salt Butter
- 1/4 cup cultured butter softened
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon pure maple syrup
- 1 teaspoon flake sea salt
- For the pancakes, mix together the milk, pumpkin, mascarpone, egg, olive oil, vinegar, and whiskey in a large bowl until combined. In a separate bowl, combine all dry ingredients. Stir into the pumpkin mixture along with 1/3 cup water just enough to combine. Allow batter to rest for 10-15 minutes. Test the consistency of the batter- you may need to add more water depending on the thickness of the batter at your elevation. It should be thin enough to pour from a ladle.
- In the meantime, in a small bowl work the rosemary, maple syrup, and sea salt into the room temperature butter. Leave at room temperature until using for pancakes (up to 2 hours), then store leftover butter in airtight container in fridge for up to 1 week.
- Heat a lightly oiled griddle or frying pan over medium high heat with coconut oil or bacon grease. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with rosemary compound butter and pure maple syrup.
Pancake Recipe by Christian Keopke