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“This recipe came from the retreat house called Hollyhock here in British Columbia. If you want to change the fresh chili...use 1 tsp ground. Hope you enjoy!”
READY IN:
50mins
SERVES:
12
YIELD:
12 small cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast cumin seeds in frying pan until brown and fragrant.
  2. Whip eggs; add all other ingredients.
  3. Drop by spoonful onto a large lightly oiled frying pan and cook slowly on each side until very golden, about 25 minutes.

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