Cooking over a campfire was definitely a challenge. There is definitely a lack of control over the temperature and the cast iron retains its heat so if it starts to scorch, there is no saving it. On the upside, it is pretty impressive to say "I made restaurant quality food all over a campfire".
This recipe is more for the technique really; how to get that crisp praline bottom infused into a pancake.
Of course, this can be made inside as well, in a nonstick pan or on an electric griddle.
Pumpkin Praline Pancakes
1 box Pumpkin Pancake Mix-- I used New Hope Mills Pumpkin Spice Pancake Mix which requires an egg some oil and water
4 oz Pecan Pieces
1/2 c Brown Sugar
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ginger
Mix your pancake batter as per the directions on the box.
Chop the pecans into small chunks. Combine with the sugar and the spices.
Heat up a cast iron griddle pan over a medium campfire for about 15 minutes.
Liberally grease the cast iron with vegetable oil.
Pour the pancakes onto the griddle in the desired size
As it starts to bubble on the open side, sprinkle about two tablespoons of the nut mixture on top. Flip
the pancake over.
Cook on this side until the pancake is done in the middle, about two minutes.
Wipe any sugar that may have stuck off of the griddle before cooking any more pancakes.
Allow them to cool for about 3 minutes before enjoying.