Who doesn't love eating a delicious breakfast at the campground? We certainly do! Some mornings we keep it light and simple, especially if we are heading out for a hike or an active adventure on the water. But other mornings we love to laze around at the campground and make a big breakfast. There is simply nothing quite like the sound and smell of bacon sizzling on the Blackstone, or the simple pleasure of flipping a huge pancake onto a child's plate. Emily Vikre's brand new book The Family Camp Cookbook is absolutely jam packed with delicous camping breakfasts that will satisfy your entire family.

This delightful book also includes chapters on "Lunches and Foods on the Go," "Dinner," and "Treats and Drinks." But the focus of the latest episode of The RV Atlas podcast is on camping breakfasts. We were pleased to invite Emily on the show to share six of her favorite camping breakfasts from The Family Camp Cookbook. Each and every one of them made us incredibly hungry and we plan on making all of them at the campground this year!

Emily is the author of Camp Cocktails: Easy, Fun, & Delicious Drinks For the Great Outdoors and of the aforementioned The Family Camp Cookbook: Easy, Fun, and Delicious Meals to Enjoy Outdoors, both published by Harvard Common Press. She is also the co-founder and CEO of Vikre Distillery, "an award-winning craft distillery in Duluth, Minnesota."

To listen to Jeremy interview Emily Vikre about six amazing camping breakfasts from her new book, The Family Camp Cookbook, please click on the media player above. Or subscribe to The RV Atlas podcast wherever you get your shows!  Or read on for two great sample recipes that we have excerpted from Emily's book! To check out all of the amazing recipes in The Family Camp Cookbook, or Camp Cocktails, click on the links and purchase copies for your own camping library today!

Recipe and text for both recipes below by Emily Vikre. Excerpted with permission from the author and publisher.

The Best Fluffy Pancakes (Makes about 16 pancakes)

I grew up with Norwegian pancakes, which differ from American pancakes in a whole host of ways. To wit, they are not at all fluffy. They are thin and eggy, rather crepe-like, in fact. They are usually spread with jam. And, they are usually eaten for supper, not breakfast. Anyway, the only time we had American pancakes was when we were camping and my dad was cooking them. They were most definitely made from a mix. I never liked them much. Many years later, I was writing a regular food column on breakfast, and I decided it was time to reintroduce myself to American pancakes with an eye toward finding a recipe I loved. After trying many, many pancakes, I came down in the yogurt pancake camp. A thick, whole milk yogurt makes the batter fantastically rich and tangy, yielding a fluffier and more flavorful pancake.

Ingredients

Dry Ingredients

1½ cups (188 g) all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

Wet Ingredients

2 large eggs

2 cups (460 g) full-fat thick yogurt

(Greek yogurt works particularly well)

¼ cup (50 g) sugar

1 teaspoon vanilla

(if you haven’t brought vanilla, you can omit this, but I

do think it really adds to the flavor) Butter for frying

Make It

At Home

Stir together all the dry ingredients until well combined and place themin an airtight container with a sealable lid or sturdy bag with a zip closure.It’s a good idea to label your container with thename of the recipe (ask mehow I know).

In Camp

1. In a mixing bowl, stir together the eggs, yogurt, sugar, and vanilla (ifusing) until smooth.