Ingredients:
2 cups Pinion Nuts
3/4 cup Water
1/4 to 1/4 teaspoon Salt
2 tablespoon OIL
Chop mute coarsely and roll with rolling pin. Mix the meal with water and salt till batter is stiff. Let batter rest for an hour before frying.
Let batter rest for an hour before frying. Pour oil into skillet and heat to sizzling. Drop batter 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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