Title: Pagan-pakwejigan (wild nut bannock)
 Categories: Bakery, Native, Algonquin, Breads
      Yield: 15 Sm. cakes
 
    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.