It was another sunny day at camp! We had so much fun spending all day outside.
In the kitchen today, we made corn pancakes! We ground our own corn to see how cornmeal was made.
Each group worked on “turtle islands” to put in the pond. They used books to find out what kind of environment turtles like, what they eat, and where they live. They used water bottles to make the wood float and experimented with the placement to see what made it float the best.
Our most exciting activity of the morning was archery! The kids learned all about safety and how to use the bows before they went to shoot. So many people hit the bullseye but everyone did such a good job!
We made our flags for capture the flag. We talked about the rules and how we will play tomorrow.
We practiced fishing before we went to the pond tomorrow. We learned how to cast and be safe for when we fish using the hooks tomorrow.
On our hike, we explored the forest and even found blackberries!
We played with the animals and learned a little about each of them. Miss Julie even told us a little about Montie, the calf.
I hope you’re all excited to fish tomorrow!
Garden Kitchen Recipe
Corn Pancakes
- 2 cups finely ground Wapsie Valley corn
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1/4 cup plus 1 Tbs. cornstarch
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2 tsp. baking powder
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1/2 tsp. kosher salt
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1 1/2 cups milk
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1 1/2 Tbs. vanilla extract
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1/4 cup canola oil
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2 eggs, separated
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1 1/2 Tbs. sugar
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Melted unsalted butter for brushing griddle
Directions:
In a small bowl, whisk together the ground corn, cornstarch, baking powder and salt.
In a large bowl, whisk together the milk, vanilla, canola oil and egg yolks. While whisking, slowly add the ground corn mixture, whisking well to prevent lumps from forming. Let the batter rest for 30 minutes.
Put the egg whites in a medium bowl. Using an electric hand mixer, beat the whites on medium-low speed until foamy, about 30 seconds. Gradually add the sugar, increase the speed to medium-high and beat until stiff peaks form, about 2 minutes more. Using a rubber spatula, gently fold half of the whites into the batter until just incorporated, then fold in the remaining whites until incorporated.
Preheat a griddle or a nonstick sauté pan over medium heat. When the griddle is hot, brush with butter.
Pour about 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter as needed. Makes about twelve 5-inch pancakes.