Here’s my take on the pancakes.
Apple Cinnamon Pancakes on the Dutch Oven lid
12” dutch oven lid, inverted on a trivet
20 coals underneath, with more in a side fire
- 3 cups all-purpose flour
- 1 ½ Tbsp baking powder
- 1 teaspoon salt
- 3 Tbsp white sugar
- 2 1/2 cups milk, with as much as an additional cup to the side
- 2 eggs
- 6 tablespoons butter, melted
- 1 apple, finely chopped
- 1-2 tsp cinnamon
- 1 tsp of nutmeg
First of all, I lit up some coals, and when they were getting white, I put about 20 of them under a Dutch Oven Lid Trivet. This is a little metal device, like a stand that can hold the lid up by about 2-3 inches. The lid should be inverted, with the handle down. Now you can use it like a griddle. I spritzed it with a little bit of oil
Then, I mixed the other ingredients. The dry ingredients went into the bowl first, then the wet, and finally, I chopped the apples and added the spices. How much cinnamon you put in depends on your taste. I like a more edgy flavor, so I put in more.
Then I whisked it all together. I like to have my pancakes be a little thinner. I think it cooks more evenly. So, I make the batter thinner with the extra milk.
Once the griddle-lid was well heated, I poured about a cup’s worth of batter onto it. I was using my Lodge lid, so it was concave, forming a shallow bowl in the center. Since all of the batter flowed toward the center, I couldn’t cook more than on pancaked at a time, so I decided to make it a big one.
The idea is to cook it almost all the way on one side, then flip it over for just a few minutes on the second side. If I’d had a second lid stand, I would have gotten two lids going at the same time. As it was, it took quite a while to finish the batter. They sure tasted great, though!
Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.