Skip to main content

Piñon Hotcakes

These dense and nutty hotcakes make an unusual weekend breakfast for family and friends, and they are delicious served with Prickly Pear Syrup. Take care when grinding the nuts as they quickly turn to butter, and you don’t want the batter to be too smooth—it needs texture.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 ½ cups shelled pinon nuts
Ingredient Line: 
1 cup all-purpose flour
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
2 Tbs. granulated sugar
Ingredient Line: 
1 cup milk
Ingredient Line: 
4 Tbs. (½ stick) unsalted butter, melted

Instructions: 

  1. Grind piñons in food processor or blender until coarse and mealy. Mix ground nut meal with flour, salt and sugar, and add milk to form stiff batter. Set aside, and refrigerate 1 hour before cooking.
  2. Heat griddle, and grease with 1 tablespoon butter. Drop spoonfuls of batter onto griddle, pressing thick batter with well-greased spatula into 1/4- to 1/2-inch-thick cakes, 3 inches in diameter. Turn cakes once as they begin to brown.
  3. Remove from heat, and keep warm under clean towel in cool oven. Continue cooking remaining batter until it is used up. Butter griddle between each batch of hotcakes.

Nutrition Information: 

Calories: 
370
Protein: 
12 g
Total Fat: 
25 g
Saturated Fat: 
8 g
Carbohydrates: 
27 g
Cholesterol: 
20 mg
Sodium: 
220 mg
Fiber: 
2 g
Sugar: 
7 g
Yield: 
SERVES 6