Pinon Cakes I I

1. 1

   Puree the nuts in a blender or chop and then roll with a rolling pin to a coarse meal.

2. 2

   Mix the pinon meal with the water and salt to form a stiff batter.

3. 3

   Let batter stand at room temperature for about an hour before cooking.

4. 4

   Place oil in a large heavy skillet; heat until a drop of water will sizzle.

5. 5

   Drop pinon batter from a spoon, shaping into 6 cakes about 3 1/2-inches in diameter with a well-greased spatula.

6. 6

   Reduce heat and brown cakes slowly on each side.

7. 7

   Serve hot or cold as a bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.