The Chippewa took these fried cakes along when the tribe was moving
or warriors were hunting. They are, however, best eaten hot.
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 skillet, 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.