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 dont want the batter to be too smoothit needs texture.
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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 dont want the batter to be too smoothit needs texture.
Ingredients
- 1 1/2 cups shelled pinon nuts
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 2 Tbs. granulated sugar
- 1 cup milk
- 4 Tbs. (1/2 stick) unsalted butter, melted
Preparation
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.
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.
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
- Carbohydrate Content 27 g
- Cholesterol Content 20 mg
- Fat Content 25 g
- Fiber Content 2 g
- Protein Content 12 g
- Saturated Fat Content 8 g
- Sodium Content 220 mg
- Sugar Content 7 g