The Chippewa took these fried cakes along when the tribe was moving or warriors were hunting. They are, however, best eaten hot. Think about carrying the supplies in your food wannigan next time you hit the road to sleep among the boulders and bubbling creeks.

1 1/2 cups cornmeal
1/2 cup water
4 tablespoons melted butter or bacon drippings
4 tablespoons maple syrup or honey
1/2 teaspoon salt (optional)
3 to 4 tablespoons cooking oil (for frying)

In a bowl, combine cornmeal, water, butter or bacon drippings, syrup
and salt.

In a large cast iron skillet, (heavy, I know but oh so worth the effort) heat 2 tablespoons oil over medium-high heat.


Drop batter by tablespoonsful into hot oil.



Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as
needed.

Serves 4 to 6.




In tribal solidarity,

Manitou Magwa