Available: March 20, 27, and April 10, 17
It’s maple season at the Village! Join us for a virtual baking workshop where we will make cornmeal griddlecakes also called Flatjacks (that’s right, its flatjack not flapjack) from an 1845 recipe in our Half Way House kitchen.
These griddlecakes were a regular feature on a family table in the 1800s and are delicious when drizzled with maple syrup! This workshop will also highlight some sweet artifacts used in the sugar bush in the 1800s and explore the history of maple syrup making in the Toronto region.
- Price: $25.00 + HST per booking
- Members receive 10% of the cost of the program
- Time: 11:00 am – 12:00 pm
Please note: This program requires a minimum number of participants to run. If the minimum number of bookings is not met 48 hours in advance the program, any registered participants will be immediately notified and their tickets refunded.
What will we be baking?
We will be baking flatjacks a type if cornmeal griddle cakes from an 1845 recipe. Variations on this dish were popular throughout Canada and the USA some alternate names include: Cornpone, Johnny Cakes, Journey Cakes, and most frequently “Indian” meal griddlecakes. The ingredients are listed below.
How do I join this virtual program?
All registered participants will be emailed a Zoom link on the morning of the program. You do not need a Zoom account to join the program, simply click the link and wait for the host to let you in.
What supplies do I need to participate?
This recipe is cooked on the stovetop and required a griddle or frying pan. You will also need a mixing bowl, a whisk (a fork will do) and a spatula to flip the griddlecakes.
- 2 cups cornmeal (medium grind is best but any will do)
- 1 cup all purpose flour
- Pinch of salt
- ½ tsp ground ginger
- 1 tbsp molasses (can sub maple syrup)
- ½ cup buttermilk (or milk plus 2 tsp of lemon juice)
- 1 tsp of baking soda
- Butter for the griddle or pan
Serve with plenty of butter and maple syrup!