A basic recipe made from stuff you might have camping, cornmeal, maple syrup, wild berries, and herbs. It's excellent still warm, slathered with butter.
Yield: one nine inch cast iron pan, enough to feed nine people a serving or two
Course: Breakfast, Snack
Keyword: Bacon Fat, Wild blueberries
4cupsfine corn flour
1teaspoon Baking powder
2cupsrendered bacon fatchilled
1.5cupswild blueberriesraspberries, or whatever else you're picking
1/4cupmaple syruphoney or sugar
3farm eggsor regular large eggs
1tablespoonfresh chopped rosemarythyme, or another herb of your choice. (optional)
Room temperature unsalted butterfor serving
Preheat the oven to 325. Liberally grease a cast iron skillet (A paper towel used to wipe out the jar of bacon fat worked great for me). In a bowl, mix the cornmeal and the bacon fat with a fork until just combined.
In a separate bowl, whisk the eggs with the maple syrup until pale yellow and doubled in volume, about 5-10 minutes. Fold the egg mixture into the cornmeal, then fold in the rosemary, taste the mixture for seasoning, and adjust if needed.
Gently fold in the berries, then Pour the mixture into the greased pan, smooth out the top, and bake for 25 minutes, or until golden brown. If the cake gets browned before a cake tester comes out clean in the middle, turn off the oven and let it sit in there to finish cooking with the residual heat.
You can substitute premade pancake mix for the dry ingredients in this recipe.