Waffle Heaven in a State Park

Camping is 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 deal for me!

Now this is car camping, you know… where you drive there with a trunk full of sleeping bags, tent, tarps, comfy clothes, cook stove, lanterns, and coolers of food… So I had lots food and I also brought my cast iron waffle maker; an antique from the 1920s that was my sister Margie’s and before that my parents.  It was kinda messed up when she gave it to me but Joe and I worked hard to bake off the crud and now it works fantastically… and corn on the cob, shrimp and swordfish (frozen), half frozen chicken thighs, lamb loin chops and a zillion other food items.   Nothing like traveling light!

So we enjoyed some good food. For breakfast I made waffles, then  pancakes, and then more waffles the third morning.  The pancakes are lovely; for a year or two I just couldn’t find any pancakes that measured up to what I felt they should taste like.  These are from Elizabeth Hasselbeck’s cookbook. Sometimes I add extra milk if they are too thick. I pour the batter right out of a mixing bowl with a pour spout onto the griddle.

And, again, I forgot to take pix of the waffle iron in action; have one shot of a waffle quarter from last summer; 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…. The other week I was out of buttermilk and used kefir, a fermented milk; worked fantastically.

waffle

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 or melted butter plus extra for greasing griddle.

2/3 cup buttermilk

½ tsp. vanilla extract

cooking spray (kind with no flour in it)

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 and label it waffles…so you don’t use the pancake mix by mistake!  Beat the egg in a large mixing bowl, add the oil, buttermilk and vanilla (optional when camping but I did bring it this summer and they were so yummy). 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 use a 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.  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 serve it with real maple syrup; something this good deserves the best.  Before I serve the first waffle I break off a section and eat it hot and plain; you can really taste the cinnamon that way.  Make sure your waffles are crisp not soft. The crisp is Everything!

We had scrambled eggs and breakfast maple flavored sausage links; both go fantastically well 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

Originally posted in July 2015 and again in 2016 with minor text revisions. Recipe the same.

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