Chippewa wild rice (ai)

Yield: 6 Servings

Measure Ingredient
1 pack Frozen whole kernel corn (10 oz.)
⅔ cup Flour
1 teaspoon Baking powder
1 teaspoon Salt
⅛ teaspoon Fresh ground pepper
3 eaches Eggs
1 tablespoon Honey
¼ cup Cooking oil

Place the frozen corn in a small saucepan, and cook slowly, without adding any water, for about 10 to 15 minutes or until the corn is tender. Sift together the dry ingredients. Beat the eggs with the honey until light, and mix into the dry ingredients. Fold in the corn. Heat the oil in a large, heavy skillet until a drop of water will sizzle. Drop the batter from a tablespoon, and brown cakes well on both sides. Serve hot with lots of butter or as pancakes for breakfast with honey or maple syrup. Makes 6 servings. From The Art of American Indian Cooking, by Yeffe Kimball and Jean Anderson, 1970, Avon Books. Posted By: Leti Labell 11/92 Submitted By BILL CHRISTMAS

Similar recipes