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How to Series: Outdoor Breakfasts: Love ’em (Cooking)

For as long as I can recall, both Labor Day and Memorial Day meant breakfast in the mountains. Getting older though, the work on a holiday seems a bit much, so this last Labor Day we stayed home, but still cooked breakfast outdoors. At 4500 feet and a in yard with more than 80 trees, it feels like the mountains; there was even a nip of fall in the air.There were seven of us in all that day and the menu was hearty: sourdough pancakes, turkey sausage and egg casserole, bacon, sliced cantaloupe, and juice. Later there were hot sweet rolls and ice cold milk. It was a long, slow meal, but let me share two items from this once in awhile breakfast feast, one recipe at a time.

Sourdough Pancakes

Tradition calls for Sourdough pancakes to be "Silver Dollar Pancakes" each one is just one mouthful!

Though ours is a pioneer start, you can make a serviceable start overnight or use the five day patient method from The Kitchen:  How To Make Your Own Sourdough Starter. My recipe is very simple, but usually needs overnight to fully ripen.

To begin you need to add two cups of flour and two cups of warm water to your start, then set it aside overnight.

Outdoor breakfast: bacon on the fireIn the morning, before you start the pancakes you will need to fry up a pound of bacon, because this recipe calls for a quarter cup of bacon fat (now do’t go all heart attack on me—this meal happens twice a year at most and bacon makes this breakfast traditional). Let the grease cool a bit while you take three full cups of starter and to that add the following:

  • 3 cups of starter
  • 1 cup canned milk
  • 1 cup flour
  • 2 eggs
  • a big pinch of salt
  • ¼ cup bacon drippings
  • 4 or 5 T of Sugar

Pioneer breakfast: sourdough pancakes

If for some reason your dough did not fully ripen overnight, then add 2 teaspoons soda to the mixture. Be ever so gentle as you fold this in and let it bubble up.

On a well-greased and hot griddle pour a small (about 1/8 cup) amount of batter. Stay attentive or they will burn. Serve straight from the griddle with maple syrup or hold them a few minutes in a warm dutch oven.

Turkey Sausage Casserole

In a heated dutch oven, fry 3-4 slices of bacon. When crisp, break the bacon up a bit and then fry

  • dutch oven breakfast casserole1 lb turkey sausage (hot or regular) until browned. To this add
  • 1 cup sliced mushrooms,
  • I diced bell pepper and
  • 1 diced sweet onion. When the onion is translucent, add
  • 3-4 par baked potatoes, shredded
  • 1teaspoon seasoning salt
  • 1teaspoon black pepper
  • 6-12 eggs, lightly beaten
  • 8 ounces shredded mild cheddar cheese

Heat in a dutch oven with top and bottom heat until eggs are firmly set, usually about 20 minutes.

The rest of the meal was juice and sliced cantaloupe. What a great holiday feast, and about lunch time we pulled out tall glasses of milk and ate warm from the oven sweet rolls, but you will have to wait until next week for that recipe (the secret is one cup of mashed potatoes, so save some this week for a tasty treat),

Source: http://blog.utahscouts.org/espanol/outdoor-breakfasts-love-em/