Cattail Pancakes Filled With Blueberries
- 1 cup cattail flour
- 3 eggs
- 2 cups milk
- 6 tablespoons butter, melted
- 1/2 teaspoon salt
- Blueberry filling
To make cattail flour, boil the root stalks into a starchy gruel and dry in a 175 degree oven. After the gruel is dry, remove the long fibrous hairs and you will have cattail flour.
Combine the eggs with 1/2 cup of milk and beat for 2 to 3 minutes with a whisk or mixer. Add the cattail flour and beat to a heavy, smooth consistency. Beat in the remaining milk and melted butter and salt.
Lightly grease a cast-iron skillet or griddle. Don’t grease much, as the large amount of butter in the batter will make the pancakes soggy if you over-do it.
When the skillet is hot, drop 1 tablespoon of batter onto the pan for each pancake. When the edges brown lightly after about a minute, turn the pancake and cook for another minute or two.
- 3 cups fresh blueberries
- 1/3 cup sugar
Crush the berries slightly and sprinkle with the sugar. Let stand for an hour or so.
Put 2 tablespoons of blueberries in the middle of each cooked pancake and roll it up. Secure with a toothpick if necessary. Sprinkle lightly with sugar.
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