Camping is fun for me; I love to cook over an open fire or on the camp stove. Plus, summer is a great time for fresh produce. We had blackberries, strawberries, bananas, cherries and a cantaloupe… If you can combine cooking, fresh fruit and being in nature that is the best deal for me!
Now this was car camping, you know… where you drive there with a trunk full of sleeping bags, our big palace of a tent, comfy clothes, a double burner cook stove, lanterns, tarps and two coolers crammed with food… Plus I had a big plastic tub full of food that didn’t need chilling and my camping kitchen which is a green backpack full of many useful items for cooking outdoors. 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, half frozen chicken thighs and a zillion other food items. Nothing like traveling light!
So we enjoyed some good food. Really good food. For breakfast I made pancakes one morning and then my cinnamon waffles the next. The pancakes are lovely; until last year 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 off a big serving spoon onto the griddle. I forgot to take any pictures. Again. Boo hoo.
And 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….
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 (yes I bring a mixing bowl camping, doesn’t everyone?) add the oil, buttermilk and vanilla (optional in my book when camping although I did bring it this time). Pour the dry mix into the bowl and whisk briefly until fairly well mixed. I have this cute whisk Joe gave me with an egg for the handle. Does the job!
While you are doing that mixing step the waffle iron should be heating. I have a fantastic round cast iron waffle iron; you should 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. In truth I forgot the cooking spray; just used butter. No sticking occurred! 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 special deserves the best. Before I serve the first waffle I love to 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.
We had scrambled eggs and breakfast sausage links; both go 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
Originally posted July 2015 but revisions were made to text. Recipe remains the same.