Thursday, June 26, 2008

Salt Pork Johnnycakes

We made this recipe today for lunch. The kids did all the measuring and mixing and thought it was pretty fun to eat something the pioneers would have really eaten. Salt pork is kind of gross, but kids like gross stuff, so there we go. Actually, the johnnycakes turned out tasty- what's not to love about fat, salt, and sweet?

1/2 lb salt pork, cut in little pieces, cooked til the skillet is drowning in fat and the chunks are crispy, then remove the chunks, and 2T. of oil.

Mix together 1c. cornmeal, 3/4 c. flour, 1/2 t. salt, 1T. sugar. Stir in 1 egg, 1/2 c milk, 1/2 c water, 2T. melted salt pork fat. Add the crispy chunks of pork belly.

Cook the pancakes by 1/2 cupfulls in the hot grease, serve with melted honey and water in equal parts or syrup. They're very filling. We all thought it would be a good way to start the day and have energy to trudge on and on the Oregon Trail. And Foal said she was glad we weren't vegetarians any more, because then we would have just had pancakes for lunch, and that would have been kind of weird. Quite.

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