Camping is a lot of fun for me; I love to cook over an open fire or on the camp stove. Summer is a great time for fresh produce. If you can combine cooking and being in nature that is the best vacation for me!
Now this was car camping, you know…where you drive there with a trunk full of sleeping bags, a big tent, comfy clothes, cook stove, lanterns, tarps and lots of food… So I had a big plastic tub crammed full of food that didn’t need chilling, my huge cooler, Joe’s little cooler which was full of ground coffee, half and half, earthworms and other fishing lures! I also brought my cast iron waffle maker; an antique from the 1920’s that was my sister Margie’s and before that my parents. It was kinda messed up but Joe and I worked hard to bake off the crud and now it works fantastically… and a bag of marshmallows, corn on the cob, frozen chicken thighs and a zillion other food items. Nothing like traveling light!
So we enjoyed some good food. For breakfast I made blueberry pancakes one morning and then my cinnamon waffles the next. The pancakes are my new love; until recently I just couldn’t find any pancakes that measured up to what I felt they should taste like. These were from Elizabeth Hasselbeck’s cookbook. Sometimes I add extra milk if they are too thick. I pour the batter off a big serving spoon onto the griddle. I forgot to take any pictures. Boo hoo.
But I did take one shot of a waffle quarter before I snarfed it down so here is that recipe (my version; based on a pancake recipe in Gluten-Free Baking Classics by Annalise Roberts. This recipe is great for camping because buttermilk travels better than regular milk and it also uses oil not butter in the waffle; easier to deal with than melting butter on the camp stove….
Cinnamon Waffles (for 2; double for 4 people)
1 cup brown rice flour mix
1 tbsp. sugar
¼ tsp. salt
1 ¾ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
1 large egg, well beaten
2 tbsp. canola oil
2/3 cup buttermilk
½ tsp. vanilla extract
Directions: To make it portable; measure the dry ingredients into a zip-lock baggie. I like to write the other ingredients on with a black Sharpie marker. Beat the egg in a large mixing bowl, add the oil, buttermilk and vanilla (optional in my book when camping). Pour the dry mix into the bowl and whisk briefly until fairly well mixed.
While you are doing that mixing step the waffle iron should be heating. I have a fantastic round cast iron waffle iron; please do spray it with cooking spray before heating and then I melt about 1-2 tsp. of butter into the 4 quarters; I blop the chunk around with a fork so some melts into each part of the iron. Flip the iron over just before putting in the batter. I use a big spoon to glop it into the waffle iron. One big glop in each half (roughly 2/3 cup batter) but I never measure. Gently close the iron and let it bake about 2 minutes. Flip it and bake 1-2 more minutes, or however long your waffle iron takes. I peek and lift it with a fork to check for crispness. I serve it with real maple syrup; something this good deserves the best. Before I serve the first waffle I always break off a section and eat it hot and plain; you can really taste the cinnamon that way. Yumm! Make sure your waffles are crisp not soft or pale. Everyone really wants a crisp well tanned waffle; be patient and wait for it!
We had fried eggs with it. Bacon or breakfast sausage goes fantastically with waffles.
Brown Rice Flour Mix (it is the same as King Arthur’s gf flour mix)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour