What do asparagus, brussels sprout, waffles, granola, and hot cereal have in common? They’re excellent means for transporting Sugar Shack pure maple syrup from the plate to your mouth. Our family has been making syrup for 29 years and I bring a couple of gallons up to Voyageur each spring. Work camp volunteers in mid-May especially enjoy the sweet, rich tree juice at breakfast before John pulls out the daily chores list.
From person to person, a love for cooking and a love for diverse food is ambiguous. Everyone has a taste for something different, so exploring these palates on the trail is fun, yet challenging. In most cases, cooking and eating on the trail is limited, so the need for creativity and experimentation is fun and necessary for a delicious and enjoyable trail feast. After all, food is life, and good food is love, so a masterful trail-chef is quite the treat in a place such as the BWCA, where perishable ingredients, and outstanding cooking is scarce.
Ingredients: 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 tablespoon sugar 2 cups buttermilk 2 eggs Directions: Combine all ingredients. Mix until fully incorporated, but not too thin. Ladle batter onto greased griddle on medium high heat. Flip when air bubbles appear on top. Serve when both sides are light brown. Add chocolate chips or blueberries to the batter to mix it up a bit! Be sure to top with your favorite maple syrup, butter, fruit, or all of the above! Serves 4