Recipe by Marnie Hanel and Jen Stevenson
Start to Finish: 25 minutes
1/2 cup pure maple syrup
1 stick butter, cold and cut into 1/2-inch cubes
1 1/2 tsp. bourbon
1/2 tsp. pure vanilla extract
1/2 cup buckwheat flour
1/2 cup whole wheat flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 cups buttermilk
1 large egg
2 tbsp. canola oil, plus more for greasing the pan
1. In a small saucepan, bring the maple syrup to a simmer over medium heat. Add the butter, a few pieces at a time, whisking constantly and allowing the butter to melt between additions, until smooth. (Do not let the syrup and butter boil.) Whisk in the bourbon and vanilla and let cool. Transfer the maple-bourbon butter to a heatproof glass jar. Cover and refrigerate.
2. In a large resealable plastic bag, mix both flours, the sugar, baking powder, baking soda, and kosher salt.
At the Campsite
1. Build a campfire; set a grill grate on top. On a camp stove, heat about an inch of water in a small saucepan over low. Uncover the jar of maple-bourbon butter and add to the pan. Heat the butter, stirring occasionally, until just heated through, 3 to 5 minutes. (Don’t overheat the butter or it may separate.)
2. In a small bowl, whisk the buttermilk, egg, and 2 tbsp. oil; add to the pancake mix. Seal the bag. Using your hands, mush the bag until the batter is blended.
3. Heat a large cast-iron skillet on the grill grate. Brush the skillet with oil. Snip off about 1/2 inch from 1 corner of the bag. Working in batches, pipe 3-inch rounds of batter into the skillet. Cook the pancakes until browned on the bottom and bubbly on the top, about 3 minutes; flip and cook until browned on the bottom and cooked through, 2 to 3 minutes more. Serve with the maple-bourbon butter.