7
Blueberry Pancakes
2
1
⁄
2
cups flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
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 20-24 pancakes.
French Toast
1 tablespoon butter. melted
4 eggs
1
⁄
2
teaspoon salt
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
Softened butter or margarine
1 tablespoon sugar
Preheat griddle to 325ºF. Lightly butter both sides of bread slices. Cut or tear a
3-inch hole in the center of each bread slice. (Hole must be big enough so most of
egg touches griddle. Save the centers; do not discard. In a small bowl combine
sugar and cinnamon. Sprinkle both sides of bread slices and centers with the cin-
namon-sugar. Place bread and centers on griddle and cook for about 2 minutes.
Flip all bread and centers over. Break one egg into each of the 4 holes. Season
with salt & pepper. Cook for about 4 minutes or to desired doneness. Flip again if
desired. Serve with the extra bread center sitting atop the egg.
Makes 4 servings.
Johnnycakes
1
1
⁄
2
cups stone-ground cornmeal
1 teaspoon salt
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.
1
⁄
2
teaspoon vanilla
1
⁄
4
teaspoon cinnamon
8 slices of bread
1 teaspoon cinnamon
4 eggs
Salt and pepper
1 tablespoon vegetable oil
2 eggs
2 cups milk
1
1
⁄
2
cups frozen blueberries; thawed,
rinsed, and dried on paper towel
1 teaspoon sugar
2
1
⁄
2
cups boiling water
