Pinon Cakes I I - cooking recipe

Ingredients

2 c. pinon nuts
1/2 tsp. salt
3/4 c. water
2 Tbsp. cooking oil

Preparation

Puree the nuts in a blender or chop and then roll with a rolling pin to a coarse meal.
Mix the pinon meal with the water and salt to form a stiff batter.
Let batter stand at room temperature for about an hour before cooking.
Place oil in a large heavy skillet; heat until a drop of water will sizzle.
Drop pinon batter from a spoon, shaping into 6 cakes about 3 1/2-inches in diameter with a well-greased spatula.
Reduce heat and brown cakes slowly on each side.
Serve hot or cold as a bread.
Makes 6 cakes.