Waffles are for Camping

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!

camping 6-16 001

Hickory Run State Park reservoir

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.


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