Hut Recipe: Pancakes, Sausage, and Eggs

Brian Davis - 10th Mountain Division Hut 3/9/15

This hardly needs a recipe -- it's really more just an idea if you're looking to do a communal breakfast and you need a good handle on how much to bring


  • 19 eggs - all cracked and in a 1L Nalgene bottle
  • one box of Krusteaz (Just add Water) pancake mix 32 oz
  • 1.5 lbs of sausage (typically 16-20 links)
  • one small bag of shredded cheddar cheese
  • 14oz maple syrup (in a small Nalgene bottle)
  • 1 stick of butter
  • 4 oz oil (in a small Nalgene bottle)

Weight: ~ 8lbs



For the pancakes, find the largest mixing bowl in the hut and combine all of the pancake mix with the recommended amount of water on the package or just add water until you get the consistency you're looking for. Turn on two burners as low as you can get them and place a griddle over both burners on the stove. Once the griddle is hot, pour a little oil onto the griddle -- as you cook pancakes, you may wish to keep re-applying the oil to keep them from sticking. Pour 4-6 pancakes onto the griddle and wait until the bubbles begin to pop before flipping.

As the griddle warms up, start the wood burning oven; as the pancakes come off the griddle, place them on a cookie sheet and keep them warm in the oven (breakfast may take an hour or so to make, so it's nice to keep the pancakes and sausage hot).


While the pancakes are cooking, heat up a large cast iron skillet on low heat and add a little water (less than 1/2") to the bottom of it. Drop the sausage in and keep turning them until they are fully brown(and if they are not pre-cooked sausage, verify that there is no pink left inside). If the water boils off, add more to provide a little more consistent cooking surface for the sausages.

We almost always have to crack a window and a door otherwise the sausage smoke sets off the smoke detector (also known as the breakfast bell).

Once the sausages are done, put them in another oven-safe container in the oven (with the pancakes)


The eggs will take longer than you think they start them early! ...otherwise, it's just cooking eggs.

If you have burner space, start the eggs shortly after you start the pancakes. Heat up a cast iron skillet over medium heat and pour the liter-o-eggs in. Once the eggs start to solidify, begin stirring around. If you have leftover veggies from the previous night's dinner, they make a great addition to the eggs! Once the eggs are pretty solid, add the shredded cheese.

Storing the food

If you use real maple syrup (and you really should use real maple syrup) it is probably safe to leave inside the hut overnight (rather than placing in the cold storage) -- it is unlikely that mold will grow on it after just two nights at room temperature.

As for the eggs and sausage, I find that they almost always freeze in the cold storage overnight, but if you take them out a few hours before cooking breakfast they end up thawing in plenty of time. If that doesn't work, you can heat up some water on the burner and place the Nalgene bottle in the warm water...this should thaw out the eggs pretty quickly.

On a side note: I’m usually not fan of sausage for breakfast, but I’ve found that the amount of grease from frying bacon becomes a bit of a challenge in a hut

If you're looking for a gluten free alternative, check out Lisa's gluten free pancake recipe

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