Guest Author - Deborah Adams

3 ¼ cups sunflower seeds, shelled
3 ¼ cups water
2/3 cups corn oil
6 Tablespoons corn flour
2 tsp. salt, or to taste

Place the sunflower seeds, water, and salt into a pan; cover and let simmer for 90 minutes. When well cooked, crush the seeds to make a paste, add corn flour, one tablespoon at a time, to thicken, while working seed dough with your hands. Let cool and make small, 5 inch in diameter flat pancakes. Heat oil and fry both sides. Drain well and serve.

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.