Know How
LIKE A PANCAKE WITH A SYRUP TRAP. PHOTO: VIRGINIA MARSHALL
Anytime Waffles GRANDMA’S BACKCOUNTRY BELGIAN TREAT
Sweet enough to savor on their own or decadent with a splash of real maple syrup, these fluffy yet filling waffles can be enjoyed as a breakfast, snack or dessert. This recipe came to me from my Grandmother Lou Lou, who was originally from Belgium. She im- migrated to Canada after World War II to rebuild her life in a rail access-only logging town in northern Quebec. There she discov- ered even common staples were often out of reach. With supplies hard to come by, she developed a way to make fresh Belgian-style waffles from five simple ingredients. My father, who loved to explore the remote lakes and rivers of the region, has many sto- ries of waiting out foul weather in old CN huts strewn along the rail corridors, sustained—Hobbit-style—by just a few waffles, a pocketknife and a fishing rod. These waffles store exceptionally well—prepare a large batch
and keep them in your freezer for instant breakfasts at home and satisfying snacks on day outings. They won’t squish or crumble like store-bought baked goods, so you can pack them along on longer trips. For hot-off-the-waffle-iron-freshness, however, you’ll want to prepare your waffles in a traditional, cast-iron cooker over the campfire. Single-serving irons are the most con- venient—especially if your route includes any portages—but a larger waffle maker with a ball-and-socket hinge for two-sided cooking is ideal for base or car camping.
INGREDIENTS 2 cups white sugar 1/2 pound butter 6 large eggs 3 1/2 cups flour 1/4 tsp baking powder
PREPERATION In a large, sturdy Ziploc bag, combine the butter and sugar, knead- ing thoroughly. Continue to knead as you add the eggs one at a time. Add the flour and baking powder and continue kneading the bag until thoroughly mixed; batter should be thick and paste- like. Pre-heat the waffle iron over a bed of coals until a medium heat is reached. Use a little oil on a paper towel to grease the iron before dropping a large spoonful of batter inside. Close the iron and put back on the coals for roughly one to two minutes, flipping the iron halfway through. This recipe makes enough waffles for four hungry paddlers. —Vince Paquot
Photo by Marc Sitler Upper Green Lake Rapids, Ontario “The Killarney Guys”
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