5 from 1 vote

Recipe

By Christie Vanover | Published September 29, 2013 | Last Updated June 23, 2023

Did you know you can enjoy pancakes while you’re camping, even if you didn’t pack a pan? During a recent camping trip, I was determined to eat like a queen using just foil and skewers.

I love blueberry cornmeal pancakes, so I wanted to test my foil origami skills to see if I could create a vessel suitable for my favorite flapjacks.

Like the campfire paella recipe, I had everything pre-portioned before leaving home. No sense bringing an entire box of Bisquick on your journey. I did pack a Pyrex pitcher in the RV because you need to somehow combine the batter.

In hindsight, I could have just combined the entire batter at home and kept it refrigerated until I was ready to make breakfast. But I wanted the added enjoyment of creating a recipe under the canopy of pine trees on a cool fall morning.

Along with pancakes, I made a maple blueberry syrup. It’s super easy. You can use strawberries, apples or peaches instead, if you like them better. You just need some campfire heat to break down the fruit.

Blueberry Fire Pit Flapjacks from Zestuous

For protein, we skewered up some sausage links.

While the final product wasn’t gorgeous (no tall, fluffy stacks of pancakes), the result tasted just the same. The pancakes were light and fluffy and a beautiful dish to enjoy before a day hike.

After hiking in Zion National Park, we enjoyed a Fig and Brie 7-Layer Dip.

Blueberry Fire Pit Flapjacks

5 from 1 vote

Servings 6 flapjacks

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Ingredients

1 ⅓ cups Bisquick
⅓ cup corn meal
1 tablespoon sugar
pinch of salt
½ cup Sprite
½ cup water
1 T. maple syrup
1 cup blueberries

Instructions

Before leaving the house, combine the Bisquick, corn meal, sugar and salt. Place in a bag or container and pack along with the other ingredients.
In a large bowl or pitcher, whisk together all of the ingredients, except blueberries.
Fold in the blueberries.
Layout 6 pieces of non-stick Reynolds Wrap foil, dull side on top.
Fold the bottom left corner up to form half a triangle.
Fold the bottom up about one inch.
Fold the bottom right corner up to form the other half of the triangle.
Pour some batter into the cone.
Fold both sides toward the center.
Fold the top down over the opening.
Tuck the bottom corners under the triangle to seal.
Place on hot coals or a grill rack (if you have one).
Cook for a few minutes per side, depending on how hot the coals are.
Peek in the pouch. If the batter looks cooked through, they’re ready to serve.
Open and smother with butter and maple blueberry syrup.