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Chippewa Wild Rice

1 pk Frozen whole kernel corn (10 oz.)
2/3 c Flour
1 ts Baking powder
1 ts Salt
1/8 ts Fresh ground pepper
3 Eggs
1 tb Honey
1/4 c 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.

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