July 27, 2019 (140 Days Old)
Waffles in the Wilderness
Thinking about camping food evokes a sense of rustic simplicity, ingredients crudely combined and grilled over hot flames, charred or under-cooked, rarely delicate, and never sophisticated.
Of the four families with whom we frequently camp, all cook breakfast
outside
not inside
W.R.T. camping, this means NOT in a trailer, camper, or shelter.
.
We boil some water for a strong, pressed coffee.
Oatmeal is simple, and can be upgraded with a dash of brown sugar and some berries, or my favourite, maple syrup and almonds.
Invariably someone has a pan full of bacon sizzling away somewhere and a collection of greasy pan-fried eggs and some sort of
hash
dish
Definitely not the drugs. A pan of diced meats, potatoes, and veggies cooked together.
containing potatoes, onions and some spices is sure to make an appearance.
An yet among this early morning cook-off, no one expects a plate of perfectly cooked waffles peppered with fresh cut strawberries and a dollop of whipped cream.
More Season than Iron
I learned the meaning of good seasoning trying to make the perfect camping waffle.
Incidental cookware purchases happen infrequently in my life, but the Rome-brand cast iron waffle iron caught my eye while were were shopping for other more lightweight backpacking gear at the local Campers Village store.
Raw
waxed iron
for protection
Unseasoned cast iron is often sold with a layer of wax to prevent rusting. This can be washed (or better) melted off... but it makes a mess if you melt it.
when I took it to the till, I paid about twenty-five bucks for my simple
hook-hinged
mechanism
One rod plus one u-shaped hook form a hook that hinges and allows mechanical opening and closing of the two pieces.
waffle press.
No fancy stands, rests or swivels: just two waffled griddle pans that close together to seal in the cooking greatness to come.
When I bought any of my Lodge-brand pans in the past they come with a base-seasoning, ready to cook, though benefiting from a few weeks and months of seasoning TLC.
Instead, the waffle pan required a little more work: I cleaned-off and melted the wax layer, oiled and baked, repeated twice, and even looked to my gas grill for some flame-on-iron action to get the seasoning layer ready for my first waffle attempt.
Un-Stick-Able
Two years later and hundreds of waffles summoned into existence (and then immediately eaten) my waffle iron remains one of the pieces in my collection where I continue to immediately
humble-brag
attitude
Oh... really... it was nothing. I just cooked a five star breakfast over a burning log. Anyone could do that! How's your oatmeal?
without shame upon use: really, if you only knew how tough it was to create that perfectly light and fluffy, delicately-browned, crispy-but-not-dry breakfast pastry (in the wilderness no less) you would look in my direction in awe and wonder and you would tip your rain-soaked hats to my cast iron prowess.
Or, jealousy.
Because, most everyone loves a good waffle.
My Fav Waffle Blend
Of course, a pre-mix is the easy way to go while camping, but making great waffles is super simple with a simple recipe.
One and a quarter cups of FLOUR.
Two teaspoons of BAKING POWDER.
A dash of SALT.
One tablespoon of SUGAR.
One and a quarter cups of MILK.
Four (or up to six) tablespoons of vegetable OIL pus some for intermediate seasonings.
Two EGGS.
The Camp Method
Mix dry ingredients in one bowl, wet ingredients in another bowl.
If you are feeling ambitious and the coffee has fully kicked in, you can separate the eggs first, and reserve the whites to beat into stiff peaks to add in after you combine the wet and the dry.
Combine the wet and the dry, stirring until just blended (over-stirring gets that gluten way too wound up for fluffy waffles).
Obviously you’ve heated your cast iron waffle grill already, but if not, now would be a great time to rest it over a medium-high camp-stove flame or on a grate above some red-hot campfire coals.
Oil your hot grill (and again after every second or third waffle) gently rotating it to get the precious lubricant on all those waffly surfaces.
Batter meet pan (but not too full, maybe a centimetre from the edge of the pan) and cook on both sides, rotating every minute or so to keep the pan hot.
When the steam slows and the waffle releases easily, you are done.
Serve hot with almost anything.
Other Users Say
Popular Topics
The Cast Iron Guy
A well-seasoned site about adventure, food, science, heat, iron, and the joy that comes from a hot iron pan.
Powered by DROpThinkz CMS v0.5.9 caribbean, © 2019 by Clicks From Nowhere Studios