Preparations & Procedures

Preservation of Game Meats and Fish

Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish

Cattail Hotcakes

Taken From: Gourmet Cooking for Free


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When the sausage-like flower spike of the widely known cattail (Typhaeeae) becomes golden with thick yellow pollen, you can enjoy some unusual pancakes. First, collect a cup of pollen by rubbing or shaking it into a container or onto a cloth. Mix it with a cup of flour. Then sift together pollen, flour, 2 tablespoons baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt.
Beat 2 eggs and stir them, along with 2 tablespoons melted butter, into 1 1/3 cups milk. Then rapidly mix the batter. Pour immediately in cakes the size of saucers onto a sparingly greased griddle, short of being smoking hot. Turn each hotcake only once, when the flapjack begins showing tiny bubbles. The second side takes only about half as long to cook.
Serve steaming hot with butter and sugar, with maple syrup, or with what you will. They’ll be as outstandingly novel as they are eye-catching.

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