As I spent some time looking through Camilla's blog I was amazed by all the interesting ideas that she has and the variety of recipes that there is to choose from. It definitely was a culinary adventure just to peruse through her blog... there were a lot of ingredients that left me thinking "Where would I find those around my area?" LOL! So keeping in my mind that I am STILL without an oven and that I needed a recipe that I could get my hands on the ingredients I set out to find something that I knew my family and I would enjoy... It didn't take long until I had a list of recipes that I want to try as soon as possible that fit my criteria! :)
I can't wait until my oven is fixed to try her Sour Cream Rhubarb Muffins! On my list that fit the "no oven" part of the criteria was also Chocolate en Leche de Coco and her Savory Potato Pancakes.
But for today's secret recipe club, I chose to make hoecakes. Now I have to tell you that I have seen people talk about hoecakes before but have never gotten around to figuring out what they were let alone how to make them. So, I figured that this was the perfect opportunity to make them. I am a big fan of cornmeal and since this is obviously a key ingredient I figured this would be a sure fire recipe!! Obviously my kids thought the same thing too since I only made a single batch and that left them all begging for more. Next time, and yes there WILL be a next time, I will definitely have to double the recipe! My oldest ate 4 of them on his own!! So, thanks Camilla for the great recipe, we thoroughly enjoyed it...
(recipe found at culinary-adventures-with-cam.blogspot.com)
1 cup flour (next time I will try 1/2 whole wheat and 1/2 all purpose)
1 cup cornmeal
1 teaspoon baking powder
1 tablespoon sugar
2 large eggs
1 cup milk
1 tablespoon lemon juice
1/2 cup butter, melted
Mix all dry ingredients together in a bowl. Add wet ingredients and stir until just combined. Let sit while preheating griddle or pan. Coat griddle with butter and place batter in scoopfuls onto butter coated griddle. Cook until browned on both sides. Camilla used a fennel pollen honey butter to top hers, I just went with plain old butter and syrup! :)