When you’re trying to keep camp dishes simple, this one plays nicely with the packing list: one Dutch oven, one bowl, and a spatula. Overland Sausage & Pepper Dutch Baby Pancake gives you that big, puffy payoff without a stack of pans to scrub, and it’s easy to prep the batter while the fire settles into a steady bed of coals.
Brown the sausage first, then let the sweet peppers soften until they turn fragrant and pick up a little color—those browned bits are half the flavor. Pour the egg batter right into the hot Dutch oven, cover, and let consistent heat do the work. If you’re baking over a campfire, aim for even coals above and below so it rises high instead of setting lopsided.
You’ll pull out a golden, crisp-edged pancake with a tender middle and savory pockets in every slice. Finish with chives for a fresh bite, then cut it into wedges and pass plates around while coffee’s still hot and the morning’s still quiet.
Overland Sausage & Pepper Dutch Baby Pancake
Equipment
- Dutch oven with lid
- Mixing bowl
- whisk
- Knife
Ingredients
- 2 links breakfast sausage cooked and sliced
- 1/2 cup red bell pepper sliced
- 3 eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp butter
- 2 tbsp fresh chives chopped
Instructions
- Preheat Dutch oven over hot coals. Melt butter in bottom, swirling to coat sides.
- In a bowl, whisk eggs, milk, flour, and salt until smooth.
- Pour batter into the hot, buttered Dutch oven. Scatter sausage and bell pepper evenly over the top.
- Cover with lid and set coals on top. Bake 16-18 minutes, until puffed and golden.
- Sprinkle with chives and slice into wedges for serving.