While I made these at home on our oven stove top, I can imagine how much fun they'd be to make over an open campfire, early on a brisk morning in the mountains. The original recipe called for soy-milk powder (blended with water), and while that makes sense for a backpacker, I recommend using whatever milk you normally stock in your refrigerator. I recommend serving these hotcakes with syrup, jam, or sour cream; they're also great on their own.
Prep Time5 mins
Cook Time15 mins
- 2 cups cornmeal
- 2 tsp coconut sugar
- 1 tsp Kosher salt
- 1 cup boiling water
- 1 cup coconut milk or preferred milk
- 2 large eggs
- coconut or avocado oil for frying
Combine the cornmeal, sugar, salt, and boiling water. Stir quickly to produce a smooth batter. Let stand for 2 minutes.
Beat the eggs and milk together, and then stir into the cornmeal batter.
Brush a little oil on a non-stick flat skillet, over medium-high heat. Pour scant 1/4 cups of batter on the skillet. Be careful - some of the corn grains will pop (and they're hot!) The cakes will spread and form a lace pattern around the edges. Turn them over to brown both sides.
You can keep cooked cakes warm in a 170 degree F oven or serve hot from the skillet.