Pueblo Pinon Cakes

1 cup piñon nuts
1/3 cup powdered milk
1 cup whole wheat flour
1/2 teaspoon salt
1/2 cup water
Vegetable oil

Blend all ingredients in a food processor until a dough is
formed, stopping once to scrape the bowl down.

Heat 1/2 inch of oil in a skillet to 375 degrees F.

Shape 2 tablespoons of dough into a ball.
Flatten into a disk
between your palms, then fry until brown on both sides, turning
once.
Do not cook so quickly that they brown on the outside and are
uncooked on the inside.
The total cooking time should not be much
more than a minute.
Drain on paper towels.

Serve immediately with chile salsa for dunking.
Eat cakes plain
if you want to savor the unusual taste of the pine nuts.

Pueblo Pinon Cakes

1 cup piñon nuts
1/3 cup powdered milk
1 cup whole wheat flour
1/2 teaspoon salt
1/2 cup water
Vegetable oil

Blend all ingredients in a food processor until a dough is
formed, stopping once to scrape the bowl down.

Heat 1/2 inch of oil in a skillet to 375 degrees F.

Shape 2 tablespoons of dough into a ball.
Flatten into a disk
between your palms, then fry until brown on both sides, turning
once.
Do not cook so quickly that they brown on the outside and are
uncooked on the inside.
The total cooking time should not be much
more than a minute.
Drain on paper towels.

Serve immediately with chile salsa for dunking.
Eat cakes plain
if you want to savor the unusual taste of the pine nuts.