Cherokee Pinon Cakes

 

3 C. pinon nuts

1 C. + 2 tsp. water

½ tsp. salt

3 tsp. oil

 

Puree the nuts or chop them and then roll them with a rolling pin to make a course meal consistency. Add water and salt and blend. Let the batter sit for an hour at room temperature. Heat oil in a skillet. Drop batter into oil and form each into a little cake about 3 inches across. Lower the high slightly. Brown on each side.