Summer campcakes for camping adventures

We've prepped our gear  – and ourselves – for another Montana summer. 

Over the years, this recipe has evolved around many campfires and it has become a favorite. It’s hearty, flavorful and full of texture. Whole wheat flour, buttermilk and beer add tang, while whipped egg whites add volume. 

Walnuts bring a satisfying crunch, and when fall rolls around, we like to add some chopped apples too. Serve these with fresh fruit for extra flavor and nutrition. 

SUMMER CAMPCAKES

YIELD: 4 servings

INGREDIENTS 

1 c flour, all purpose 

1 c flour, whole wheat 

1 t baking powder 

1 t baking soda 

pinch salt 

1 ½ c buttermilk 

¾ c flat light beer 

2 T butter, unsalted melted 

2 egg yolks 

1 c walnuts, finely chopped 

2 egg whites, whipped stiff peaks 

3 oz oil, vegetable

Fresh fruit (berries, banana) 

Maple syrup 

Butter 

INSTRUCTIONS 

1. Whisk together all dry ingredients. 

2. Mix wet ingredients together. 

3. Add the dry ingredient mix to the wet ingredient mix and stir gently to combine. Do not overmix. 

4. Fold in walnuts to distribute evenly. 

5. Lightly fold in egg whites. Do not overmix. 

6. Add oil to medium low griddle. When oil begins to ribbon, spoon the batter onto the griddle or cast iron pan. When bubbles appear, flip cake and cook the other side. Test doneness by lifting cake, checking color and tapping underside for hollow tap. 

7. Serve warm off the griddle with a pat of butter, fresh berries and maple syrup. 

Manda Hudak is the program director/chef instructor at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.