Salt Spring Island

We had an amazing 4 day weekend on Salt Spring Island: camping in Ruckle Provincial Park, hiking up Mt. Erskine, driving up Mt. Maxwell, visiting the farmer's market, learning a bit about orienteering and geocaching, basking in the sun, and most importantly testing out our new Coleman camp stove! 

Other than the fact that the grill started to melt a bit at high heat (only because the grill is a replacement that someone made for the stove which we got off of craigslist!), it performed satisfactorily and we were able to cook a variety of foods I would never dream of taking on with our Whisperlite hiking stove. My favorite breakfast, other than the cheese grits and scrambled eggs, was the buttermilk cornmeal pancakes with fresh strawberries and maple syrup.

A friend of ours gave us this recipe on our wedding day; since it contains one of my favorite ingredients (CORNMEAL), it has been a frequent weekend breakfast meal.

Buttermilk Cornmeal Pancakes*
1/2 c. cornmeal
1 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbs sugar
1 1/4 c. buttermilk
1 1/2 tsp vinegar (or 1 tsp cream of tartar)
2 eggs
1/4 c. oil

1. Mix together dry ingredients
2. Whisk together eggs, oil, and buttermilk (and vinegar if using instead of cream of tartar)
3. Stir wet ingredients into dry ingredients.
4. Fry up pancakes!

*For two people, I would halve the recipe and it will make about 4 pancakes per person.