As often as I can, I bring my morning cup of coffee outside. I love waking up slowly with the sun on my face. On the very best of days I’m sipping it slowly on the end of a dock or perched on a log next to the campfire. Most days I’m just on my back patio, and that is fine, too.
Making coffee outdoors has to be one of my favourite things to do in summer. I brew it strong and drink it black. I love the ease of the Coleman® 9 Cup Percolator – and find that the rustic look of the double-coated enamel finish fits right into every campsite. Whether I am brewing coffee over my Coleman Hyperflame FyreSargaent or the open flame of a campfire, that intoxicating smell of camp coffee is one of life’s simple pleasures.
If I have a plate of warm bannock and jam to accompany my morning Joe, all the better. My homemade bannock is a breakfast staple and loved by all. This just-add-milk mix (or water, in a pinch) is perfect for making ahead of time and bringing along to the campfire in a Ziploc bag. I go ahead and mix up the dough right in the bag – why dirty a bowl?
There are still plenty of picnic and camping days left this year; I’m excited to pass along this recipe to make your mornings just a little better.
Do-Ahead Bannock Mix
Yields about 10 2-inch bannock
For the dry mix:
- 2 cups all-purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- Scant 1 cup 2% milk
- Oil or butter, for frying
To make the dry mix: Dump the flour, sugar, baking powder and salt together in a sturdy re-sealable bag. Seal well and shake the mix together thoroughly. May be made up to two weeks in advance or stored in the freezer for up to three months.
To make the bannock: Add almost a cup of milk to the bag of dry mix (water also works). Seal the bag and squish it around gently just to combine. Do not overmix.
Preheat a cast iron skillet over a campfire or Coleman Hyperflame FyreSargaent. Add a little butter or oil or both to the pan and wait until it begins to bubble a bit.
Using clean hands, floured if possible, scoop a golf-ball size of dough from the bag and flatten it slightly. Drop it into the pan and repeat with the bannock dough until the pan is full, but not overcrowded.
Cook bannock over medium-low heat until dark golden on one side, then flip and finish browning. Don’t cook it over too high of heat or it will darken before the interior is cooked through.
Serve warm, with butter and jam – and coffee, of course.