It’s still raining and I’m not complaining one bit. I believe we’ve gotten around 3 inches over the last couple of days. The fall veggies I transplanted are loving it. Lianna, Oran and I picked some wild grapes the other day and made wild grape syrup:
Cook grapes in just a little water until softened. Mash while cooking to extract the juice and drain the juice from the pulp in a jelly bag or clean cloth. Measure the juice and add an equal amount of sugar. Bring to a rolling boil for a minute or two and skim any foam. The syrup can be preserved by canning.
Wild grape syrup is the perfect complement to corn cakes and that’s what we enjoyed for breakfast. I’m trying to serve more cornmeal-based breads since corn is easier for us to produce and process at home. W’e’re nowhere near growing enough corn for our meal yet, but are working to that end.
- 1 cup cornmeal
- 1 cup flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons honey
- 1 beaten egg
- 2 tablespoons melted butter (or lard)
Mix dry ingredients. Dissolve the honey in a little hot water and add to the dry ingredients along with the egg and enough milk to make a batter. Stir in the butter and cook on a hot griddle. You can substitute dried milk and dried eggs at the rate of 1/2 cup dried milk and 2 tablespoons powdered egg and use water for the liquid.
To me, these make a more filling pancake than the all wheat kind. They keep well and stay soft even if not covered tightly. And, the children love them.