Pagan-Pakwejigan (Wild Nut Bannock)
Yield: 15 Sm. cakes
Categories: Algonquin, Bakery, Bread, Native
3/4 lb Hazelnuts, crushed 3 c Water 2/3 c Corn flour 1 1/3 ts Salt 1 c Corn oil Boil the nuts in the water until they turn to a mash. Mix together the flour & salt & add them to the mashed nuts. Let the mixture thicken for 30 minutes. Heat the oil in a good saucepan. Drop the mixture, one tablespoon at a time, into the hot oil. Fry both sides until golden brown.