Good Sam RV Travel Guide & Campground Directory

Spring Brunch

Three quick recipes to make a tasty mid-morning

By Paula Loehr

Birds are chirping, flowers are blooming and the grass is greener than it used to be. It’s a terrific time of year to go camping. Try out our quick and simple, festive brunch-style recipes. They’re ideal for springtime get-togethers in the great outdoors.

Wholesome Oatmeal Pancakes

These flavorful, full-bodied pancakes are destined for your “Breakfast Hall of Fame.” The recipe below makes enough batter for 12 pancakes, or four to six servings.

1 cup old-fashioned oats (uncooked oatmeal)
1 cup milk
3 eggs
1/8 cup canola oil
1/2 cup unbleached flour
1/8 cup light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt

In medium bowl, pour oats and milk. Stir and let rest for 10 minutes. Add eggs and oil; beat mixture with fork. Add remaining ingredients in order listed and briefly stir with fork. Preheat oiled griddle or electric fry pan set at medium-high. Use 1/4 cup batter per pancake. Flip pancakes once when top bubbles and remove cakes from griddle or fry pan when edges appear done.

Serve pancakes with butter and honey or maple syrup.

Raspberry-Walnut Dip

Our berry nutty yogurt dip is a yummy complement for fresh fruit. This recipe makes approximately 11/4 cups of dip, or four to six servings.

1 cup vanilla-flavored yogurt
2 tablespoons raspberry preserves
1/4 cup finely chopped walnuts

Assorted fresh fruit (whole strawberries, peach or nectarine slices, pineapple wedges, cantaloupe or honeydew chunks, apple or pear slices tossed in lemon juice, etc.)

In a small bowl, stir together yogurt, raspberry preserves and walnuts. Cover bowl and refrigerate for two hours or overnight. When ready to serve, cut the fruit into serving-size pieces and arrange on a large plate with wooden or plastic picks for dipping, placing the bowl of yogurt dip at the center.

Marvelous Mocha Cooler

This tasty chilled beverage comes together in a jiffy with just two main ingredients. The recipe below makes one mocha cooler. Repeat as required for each brunch guest.

1/4 cup crushed ice
6 ounces strong-brewed coffee (regular or decaf), chilled
6 ounces chocolate-flavored dairy milk or soy milk

Prepared whipped cream and shaved chocolate or sprinkles, as desired. Pour ingredients into a 16-ounce or larger glass and stir with a spoon. Top cooler with a dollop of whipped cream and shaved chocolate or sprinkles. Serve immediately.