Camping Recipes

Chemo’s Favourite On-the-Road Recipes

Here are some of our favourite things to cook when we’re out on the road camping, exploring, and spending time with the people we love. These are sure to be crowd-pleasers for your next breakfast, lunch, and dinner!

Use these links to jump to a specific recipe:

Make Ahead Pancakes

Big, fluffy, beautiful pancakes that you can prep before you leave home. Makes about 12 BIG pancakes.

For the recipe you’ll need:

  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • ½ tablespoon salt
  • 3 tablespoons white sugar
  • 2 and ½ cups milk
  • 2 eggs
  • ¼ cup melted butter
  • Small amount of neutral oil for cooking
  • Butter, syrup, jam, Nutella or other pancake fixin’s you enjoy!

You’ll also need:

  • A large zip-top bag
  • A watertight container
  • A pan or griddle
  • A large bowl

To Prep:

In your large zip-top bag mix together the flour, baking powder, salt, and sugar. In a watertight container goes your milk and eggs. Measure out your butter and keep it in a separate container. If you’re bringing milk and eggs on your trip anyway you can skip measuring those out and just write in permanent marker on the zip-top bag how much of those you need for this recipe.

To Cook:

Dump your dry mix in a large bowl. Melt your butter and let it cool down to just warm, then stir it into your milk and egg mix. Add the wet stuff to the dry stuff and stir until just combined. Lumps are fine, you just don’t want to see any dry flour. Let the mix sit for five minutes, then give it one more gentle stir.

Heat your pan or griddle to medium-high or about 350° F. Add a small amount of oil then get cooking. The size of your pancakes is totally up to you (and the size of your pan) but about ½ cup of batter makes a nice size. Once the edges of the pancake look dry, there are bubbles all over the top, and the underside is brown you can flip and brown the other side.

Serve hot with your favourite toppings.

Shortcuts:

If you don’t care as much about that fluffy texture, you can make some time and dishes-saving shortcuts. First would be to mix everything right in the zip-top bag. You can even carefully cut out a corner and use it as a piping bag instead of scooping. You can also put the mix from the zip-top bag into a squeeze bottle with a large opening, but you will likely need to thin out the mix with added milk or water.

 

Walking Tacos

Walking tacos, tacos in a bag – whatever you call them, this quick and easy lunch or dinner will keep everyone full and happy. This is also really easy to scale up for a big crowd.

For the recipe you’ll need:

  • 1-pound ground beef (450ish grams)
  • 1 envelope taco seasoning
  • 5 individual serving size bags of nacho cheese corn chips, plain tortilla chips, or any other corn chip of your choice
  • Optional toppings:
    • Shredded cheese
    • Shredded lettuce
    • Diced tomatoes
    • Green onions
    • Sour cream
    • Salsa
    • Hot sauce
    • Guacamole
    • Literally whatever you like on a taco!

You’ll also need:

  • A pan
  • Forks and serving utensils

To Cook:

Cook the ground beef over medium heat and add the taco seasoning as directed on the package. Prep any of your toppings. Open each bag of chips and roll down the top edge for stability. Give everyone their bag of chips and let them top it with ground beef and whatever else they like! This is a perfect buffet-style meal and lets picky eaters get just what they want.

 

Campfire Steak and Potatoes

You need a bit more equipment and time for this one, but you’ll get a perfectly cooked, smoke-infused steak that’s worthy of a dinner party with a delicious side to enjoy.

For the recipe you’ll need:

  • Thick-cut steaks of your choice
  • Salt and pepper
  • 2 pounds of potatoes (to serve 4)
  • 4 tablespoons butter
  • 2 sprigs fresh rosemary
  • Optional: lemon juice or shredded parmesan for serving

You’ll also need:

  • Heavy duty aluminum foil
  • One cage-style grilling basket for each person
  • A fire prepped down to hot coals


To Prep:

The steaks just need a quick rub down with salt and pepper before cooking, but the potato packets can be prepped in advance. Wash the potatoes and cut them into bite-sized chunks (this recipe also works well with new potatoes). Toss them with a bit of salt and pepper and the rosemary leaves (stems removed). Lay out 4 sheets of foil and split the potatoes evenly between them. Add a tablespoon of butter to each packet. Securely wrap each foil packet. These can be made one day ahead if needed.

To Cook:

Once your fire is prepped you can lay each foil packet down in the ashes. Spread them out, and occasionally swap their positions for more even cooking. It will take about 30-40 minutes or so for the potatoes to cook, and you can check on their progress by either carefully opening up a packet or sticking a skewer through a packet into a potato to feel for doneness. When done you can add a spritz of lemon juice or a sprinkle of parmesan if desired.

For the steaks, secure each firmly in a grilling basket. If your steaks are smaller you can cook multiple per basket, but it’s fun to let everyone cook their own to their liking. Cook over hot coals, turning occasionally, until browned and done to your liking. This is a perfect grown-up night meal, but steak and potatoes are a classic with most everyone.


We hope that you enjoy some of these recipes while you’re out on the road! They’re definitely some of our favourites for a reason.

Visit us here:

150 Mile House

3057 Hwy 97
1-250-296-4411

Quesnel

1666 Jasper Ave
1-250-747-4451