Pinion Nut Cakes
2 Cups Pinion Nuts
3/4 Cup Water
1/2 to 1/2 Teaspoon Salt
2 Tablespoons Oil
Chop nuts coarsely and roll with rolling pin. Mix the meal with water and sale until batter is stiff. Let batter rest for an hour before frying. Pour oil into a skillet and heat to sizzling. Drop butter from tablespoon into heated oil and form into six pancakes , shaping with greased pancake turner. Lower heat and flip cakes to brown evenly on both sides.
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