time to get up, a voice said softly, as one of my counselors drew back a canvas flap of our spaciously appointed platform tent. ok, thanks, i replied. hunkered down in my cozy, bright orange, flannel-lined sleeping bag, i wondered if the temperature inside the tent was even colder than it was outside. irrelevant. it was my early-morning destiny to get up before the rest of my campmates and high-tail it down to the dining hall. today, it was my privilege to serve as a hopper.

in stunning camp uniform

fewer girl scout camp chores were more revered than hopper. hoppers set massive dining tables with shiny silverware and sparkling glasses. they neatly stacked plates, positioning them strategically in front of where the head of the table would reign supreme. and they ensured that serving spoons, condiments (like real maple syrup and homemade jams) and pitchers of icy water were at the ready. most importantly, when the cooks had piled serving dishes high with hot food, hoppers were poised to swiftly and gracefully move the delicious fare from kitchen to table.

i unzipped my sleeping bag and gingerly put my feet on the cold wooden planks. shivering, with lips the color purple, i threw on a sweatshirt, shorts and sneakers, cursorily brushed my teeth and speedily hiked to the dining hall. upon arrival, i went about my hopper business. those counselors who didn’t have direct camper responsibility stood on the back porch chatting and drinking cups of steaming-hot coffee. a few of them looked disheveled, as if they’d been up (or out) late the night before. the cooks and their assistants stirred large pots of oatmeal and cream of wheat and scrambled dozens of eggs. they talked and laughed as they fried bacon and flipped pancakes.

i grabbed two metal pitchers and walked down the hill to the pump, where i filled them and tried valiantly not to spill a drop on the return trip. carefully placing them on my table, i stood back to evaluate my work. yes, i was ready. the breakfast bell sounded, and campers and counselors filed into the dining hall. i stood at my post, craning my neck just a little, hoping that two of my favorite counselors would choose to sit at my table. after singing a short grace , it was time for hoppers to jump into action. we maneuvered to the kitchen window, picking up heavy serving dishes and carrying them back to our designated tables. there, sitting at the left hand of a favorite counselor, i watched my table like a hawk, fetching and refilling to give the best possible service. i loved every minute of it. when other campers weren’t elated with their assigned hopper kapers, i happily volunteered to take their places. i’ve been hanging out in the kitchen ever since.

if you’re looking for a speedy breakfast treat, try these lemon pancakes. a little more upscale, perhaps, than we may have been served at camp. but the huckleberry compote isn’t out of the realm of New Hampshire girl scout cuisine.

lemon pancakes with huckleberry compote
a variation on a Emeril LaGasse recipe
makes enough pancakes for four

INGREDIENTS

for the compote
2 cups huckleberries
1/3 cup sugar
2 tablespoons lemon juice
2 tablespoons tapioca flour (or corn starch)
2 tablespoons water

for the pancakes
1 cup organic all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1 cup organic buttermilk
1 large organic egg
2 tablespoons butter, melted
2 tablespoons lemon zest
1/2 cup (1 stick) butter, cut into tablespoons
confectioners’ sugar

DIRECTIONS

1. in a saucepan over medium heat, combine huckleberries, lemon juice and sugar.
2. bring to a boil, then reduce heat to a simmer and cook the berries for 5 to 8 minutes.
3. in a small bowl, dissolve the tapioca flour into the water.
4. slowly add the tapioca mixture to the huckleberries, and stir until thickened.
5. set aside and keep warm.
6. in a small mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt.
7. in a medium mixing bowl, whisk the buttermilk, egg and 2 tablespoons of melted butter until completely incorporated.
8. add the dry ingredients to the wet mixture, and whisk until slightly smooth; retain some lumps.
9. fold the lemon zest into the batter and let rest for a few minutes.
10. in a skillet or griddle, melt a few tablespoons of the butter over medium heat.
11. to form each pancake, pour 1/4 cup of the batter into the skillet.
12. cook for approximately 2 to 3 minutes on each side or until the batter bubbles, and the pancake is golden brown.
13. continue to add butter and cook pancakes until you’re out of batter!
14. serve by sprinkling pancakes with confectioners’ sugar.
15. place a generous dollop of compote on each serving.

an alternative: serve the pancakes topped with fresh raspberries or blackberries.