To make the cinnamon swirl, stir together the butter, brown sugar, and cinnamon; let cool. When thickened, stir again and transfer to a zippered plastic bag; set aside.
Beat the eggs and milk together until foamy and then stir in the oil. Add the flour, salt, baking powder, and malted milk powder, whisking until just combined; set aside for 15 minutes to thicken up a bit.
When you’re ready to cook, grease a griddle or skillet and heat over a warm cooking fire. Use a ½-cup measuring cup to pour batter into the hot oil and to spread the batter out slightly so the ’cakes aren’t too thick. Immediately snip a very small corner off the bag containing the cinnamon swirl and squeeze in a spiral pattern over the pancakes; when the pancakes bubble on top and are golden brown on the bottom, flip them over and cook the other side until golden brown.
To serve, warm the frosting slightly and drizzle over the pancakes. You’ll probably have some cinnamon swirl mixture left over; if so, just keep it chilled until needed again, putting a twist tie around the snipped corner. Makes 6 to 8
This pancake recipe is scrumptious, but if you’d rather not make from-scratch pancakes, use the cinnamon swirl and frosting to dress up a box mix.
Find more scrumptious campfire breakfast recipes in our Morning Campfire Meals Cookbook.
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