Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
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


 



Other recipes that you may also like...

Fireweed And Eggs
Mountain Sorrel With Eggs
Mustard With Scrambled Eggs
 

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.


All information is © 2016
Wildtable.com and Willow Creek Press | About WildTable.com
For more information on Wildtable.com or the products featured on this website, call 1-800-850-9453 or email info@wildtable.com

Sign up for Willow Creek Press Emails