840112100 ENv02.qxd 2/27/03 1:50 PM Page 7
Blueberry Pancakes
21⁄2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
1 tablespoon vegetable oil
2 eggs
2 cups milk
11⁄2 cups frozen blueberries; thawed, rinsed, and dried on paper towel
Preheat griddle to 375ºF. In a large bowl, mix together flour, salt, baking powder and sugar. In a small bowl, beat together oil, eggs and milk. Stir into flour mixture. Fold in the blueberries. Pour batter by 1⁄4 cupfuls onto griddle. Cook about
5 minutes turning once. Makes
French Toast
1 tablespoon butter. melted | 1⁄2 | teaspoon vanilla |
4 eggs | 1⁄4 | teaspoon cinnamon |
1⁄2 teaspoon salt | 8 slices of bread | |
1 cup milk |
|
|
Preheat griddle to 350°F. Mix eggs, butter, salt, milk, vanilla, and cinnamon in a large bowl. One at a time, dip slices of bread in the egg mixture to coat thoroughly on both sides. Place bread onto the griddle and fry until golden brown, about 5 minutes per side. Makes 8 slices.
Campers’ Egg & Cinnamon Toast
4 slices bread | 1 teaspoon cinnamon |
Softened butter or margarine | 4 eggs |
1 tablespoon sugar | Salt and pepper |
Preheat griddle to 325ºF. Lightly butter both sides of bread slices. Cut or tear a
Johnnycakes
11⁄2 cups | 1 teaspoon sugar |
1 teaspoon salt | 21⁄2 cups boiling water |
Preheat griddle to 325ºF. Combine the cornmeal, salt and sugar in a large bowl. Stirring constantly, slowly add the boiling water to the bowl. Set batter aside for 10 minutes. The batter should be thick but not stiff. Scoop 1⁄4 cup batter onto griddle. The cakes should be thick (about 3⁄4 inch) and no more than 3 inches across. Cook until the underside is a deep golden brown, 6 to 11 minutes. Turn the cakes over and continue to cook for another 6 to 11 minutes. Makes about 10 cakes.
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