Chippewa Wild Rice (ai) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Frozen whole kernel corn, 10 oz.
2/3 cup: Flour,
1 tsp: Baking powder,
1 tsp: Salt,
1/8 tsp: Fresh ground pepper,
3 each: Eggs,
1 tbsp: Honey,
1/4 cup: Cooking oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp