In this episode, Cam flips out.

From the buttermilk bubbles to the sugar, spice, and enough cream to suffice – our camp cook quits the waffling, using only the good stuff to guarantee the ultimate fluff in his buttermilk pancakes that are as family-friendly as they are full-bodied and kick-butt.

So unless you’re a pancake, you’re never too flat-out to cook well-rounded, flavour-packed brekky tucker. Catch Cam and his apple-topped, double-cream-dolloped concoction of Cam-cakes here – plus more on our YouTube channel, every Sunday from 6pm.

No-one is too flat-out to cook well-rounded, flavour-packed brekky tucker.

Ingredients:

Pancakes

350g of self-raising flour

100g of castor sugar

600mL of buttermilk

1 x egg

Dash of vanilla essence

Apples

300g of sliced pie/tinned apples

50g of castor sugar

1tsp of cinnamon

To Serve

Double cream

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Method:

1. Batter Up! (00:24)

First, take every pancake recipe you’ve ever followed before now and hit it for six.

Next, add the self-raising flour, castor sugar, vanilla, egg, and buttermilk to a bowl. The buttermilk reacts with the baking powder in the flour to create a light and fluffy pancake.

Whisk the ingredients until combined – but don’t over-mix, or it will become tough. Kind of like when you razz the dog.

Don’t be concerned if the mixture is a little lumpy, this will eventually settle as the batter thickens. Stir until it drips and runs off the the wire loops of the whisk.

Let the batter rest (that was an intense innings) – you’ll notice it begin to bubble. If necessary, add more buttermilk to bring it to the ideal consistency.

Add the flour to a bowl.

Add the castor sugar.

Add the vanilla essence.

Add the egg.

Add the buttermilk.

Whisk the ingredients until combined.

Do not over-mix, or the batter will become tough.

Stir until the above consistency is achieved.

2. Prepare the Apples (02:17)

While it’s always encouraged to stew your own from scratch, Cam uses pie apples from a tin for this cook.

Empty the apples into a saucepan. You’re a sweet person (probably), so add some sugar – but for character development, add the cinnamon spice too.

Place the saucepan onto a burner – but ease up Turbo, keep it on a low heat so as to not burn the apples. They don’t have very thick skins (in fact, they have no skin at all).

Empty the apples into a saucepan.

Add the castor sugar to the apples.

Add the cinnamon.

Place the saucepan of apples on a low heat.

Stir the apples.

3. Check on the Batter (03:02)

The batter should have risen slightly, like a dough. Keep in mind that if it’s too thin, it won’t sit or shape properly in the pan.

The batter should have risen slightly. If necessary, add more buttermilk to achieve the above consistency.

4. Cook the Batter (03:35)

Add a splash of oil, and turn on the heat. Again, don’t crank it too high – we’re not here to breathe fire, destroy breakfast, and burn down the darn awning.

Allow a few minutes for the pan to warm up, before gently ladling in some batter. Allow it to naturally seep across the pan into shape. Don’t cook it too quickly – wait until you notice bubbles forming.

Using a flat-bladed utensil, gently lift one side of the pancake to ensure it isn’t burning. Flip the pancake, and allow it to cook for another 3 minutes. In that time, stir the apples.

Transfer the cooked pancake onto a plate, and repeat. There’s no need to continue adding oil.

Throughout this cook, the apple of your eye should also be… well, the apples. Your partner will understand.
Keep watch of them, and stir occasionally.

Add oil to a pan.

Ladle the pancake batter into a hot pan.

Allow the batter to naturally spread across the pan into shape.

Wait until the batter begins to bubble before flipping over.

Ensure the bottom of the pancake isn’t burning.

Flip the pancake.

Flip the pancake.

Allow the flipped side to cook for a further 3 minutes.

Transfer cooked pancakes to a plate as you go

5. Plate Up! (06:07)

Stack the pancakes, and spoon on the stewed apples.

Dollop the double cream on top, and drizzle with maple syrup.

Spoon on the stewed apples.

Dollop the double cream on top.

Drizzle with maple syrup.

6. The Finished Product (06:40)

Look at that delectable dish of fluffy, full-bodied, base camp brekky, would ya?

An apple-topped, double-cream-dolloped concoction of Cam-cakes!

The post Buttermilk Pancakes with Stewed Apples appeared first on Snowys Blog.

If Christmas was a food, it would combine the juicy pop of sweet sultanas, spicy punch of nutmeg, and sticky, viscous brown sugar syrup – cupped in a buttery shortcrust shell.

In this episode, Cam cranks the Cobb, crafts his pastry stars, and delivers his most Christmas-sy camp dish yet. Catch Cam, his brandy, and his careful hand right here – plus more on our YouTube channel, every Sunday from 6pm.

Cam cranks the Cobb, crafts his pastry stars, and delivers his most Christmas-sy camp dish yet.

Ingredients:

Pastry

2 x cups of plain flour

1/3 cup of caster sugar

160g of melted butter

1 x egg yolk

Water

Filling

2 x cups of dried mixed fruit

1 x cup of firmly packed brown sugar

1/3 cup of slivered almonds, roughly chopped

1 x Granny Smith apple, grated

40g of melted butter

2tbsps of brandy

3tbsps of grated lemon rind

1tsp of cinnamon

1tsp of mixed spice

1 x pinch of nutmeg

1 x egg

To Serve

Icing sugar

Cam’s Kit:

Cobb Premier Portable Grill

Cobb Fenced Roasting Rack

Zippo Firefast Torch

Rolling pin

Tart shells (preferably with removeable bases)

Star-shapped biscuit cutters

Cam’s ingredients

Cam’s Cobb portable grill

Method:

1. Crank the Heat (00:32)

For this dish, Cam uses his Cobb portable grill and compatible fenced roasting rack. With a self-lighting cobblestone, there’s no need for firelighters.

Allow to heat for 20 minutes, and place the lid on.

With a self-lighting cobblestone, there’s no need for firelighters.

2. Prepare the Pastry (01:11)

To create the shortcrust, combine melted butter, caster sugar, plain flour, and egg yolk. Add water bit by bit, taking care to keep the mixture from becoming too wet.

Once you reach a texture that resembles breadcrumbs, begin kneading with your hands. Be careful not to over-knead, as the dough can then become sticky and elastic-like.

Ball the pastry with both hands, and leave the poor lump to rest for 10-15 minutes (after all, you’ve been pretty kneady).

Get hands-on with it!

Ball the pastry with both hands.

Leave the pastry to rest.

3. Prepare the Filling (02:46)

In a bowl, add the mixed dried fruit, butter, brown sugar, mixed spice, nutmeg, cinnamon, lemon zest, and juice of half a lemon.

Either grate or slice the apple (Cam recommends the latter for a more full-bodied filling), and roughly chop the almonds. Add the brandy (that’s two tablespoons – to the cheeky chefs emptying the bottle, we see you!), and crack the egg on top.

Mix thoroughly. Never mind if the brown sugar starts to clump – it will break down more so in the cooking process.

Allow the fruit mix to macerate for 15 minutes.

In a bowl, add the mixed dried fruit, butter, brown sugar, mixed spice, nutmeg, cinnamon, lemon zest, juice of half a lemon, apple, almonds, brandy, and egg.

4. Roll, Cut, and Craft (04:55)

Take your dough (*sigh* not that dough, put your wallet away), and roll flat to roughly 2mm thick.

If your pastry is too thick, it will still be raw after cooking – though if it’s too thin, your pies will fall apart. Ever been stretched too thin, to the point where you just crumble in a heap on the floor? Yeah.

Space the tart shells evenly across the sheet of pastry, and use a knife to portion the pastry to size. Gently press the pastry square to the sides of the shell, apply pressure from the top to cut the shell to size, and pull away the excess pastry from the rim.

Roll the excess the pastry flat, and use the biscuit cutters to form pastry stars (these will be placed on top for presentation).

Roll the dough flat to roughly 2mm thick.

If your pastry is too thick, it will be raw – though if it’s too thin, your pies will fall apart.

Space the tart shells evenly across the sheet of pastry, and use a knife roughly portion the pastry to size.

Gently press the pastry square to the sides of the shell.

Apply pressure from the top to cut the shell to size.

Pull away the excess pastry from the rim.

Use the biscuit cutters to form pastry stars.

5. Fill the Shells (06:55)

Scoop the filling into the pastry shells, taking care not to include too much of the syrup.

Place the pastry stars on top.

Scoop the filling into the pastry shells.

Place the pastry stars on top.

6. Cook the Pies (07:19)

Your cobblestone should now be white. If it’s still black, this indicates a carbon presence (which will impact the flavour of your food).

Place the fenced roasting rack onto the Cobb. This will keep the pies from burning on the on the base of the Cobb (which is now considerably hot).

Heat the rack in the Cobb with the lid on for a minute or two, before placing the pies straight on the rack.

Leave to cook for 10-20 minutes.

The fenced roasting rack onto the Cobb will keep the pies from burning on the on the base.

Place the pies straight on the rack.

Leave to cook for 10-20 minutes.

7. Remove the Pies (08:26)

When the pastry is golden brown, remove the pies from the heat and allow to cool for 10 minutes.

When the pastry is golden brown, remove the pies from the heat.

8. Present the Pies (08:51)

Remove the pies from their shells, and dust with icing sugar. This gives the pies a snow-flecked look, and a smack of sweetness to round out the nutty shortcrust and spicy fruit mince.

Remove the pies from their shells.

Dust with icing sugar for a snow-flecked look, and a smack of sweetness!

9. The Finished Product (09:08)

Be it with a bottle of brandy, or pastry-caked fingers – you gotta hand it to Cam and his festive fruit mince pies this Christmas at the campsite.

You gotta hand it to Cam and his festive fruit mince pies this Christmas – be them cooked in your kitchen oven, or at the campsite.

The post Festive Fruit Mince Pies appeared first on Snowys Blog.