Heat a 12-inch dutch oven over 12-15 hot coals. Heat oil until a drop of pancake batter dropped into the skillet sizzles. Cut english muffins in half. With a fork, dip muffins into pancake batter and carefully add to the hot oil. Cook on both sides until golden brown. Remove and drain on paper towels. Serve hot with topping as desired.
Serve plain or topped with sugar, powdered sugar, brown sugar, cinnamon sugar, honey, jam, jelly, or syrup.