Pinon and blue cornmeal hotcakes with prickly pear syrup

6 servings

Ingredients

Quantity Ingredient
1½ cup Shelled pinons
1 cup All purpose flour
½ teaspoon Salt
1½ cup Blue cornmeal
2 tablespoons Sugar
1 tablespoon Baking powder
1 teaspoon Salt
3 tablespoons Unsalted butter, melted
2 Eggs, beaten
2 tablespoons Sugar
1 cup Milk
1 cup Milk
4 tablespoons Unsalted butter, melted for greasing griddle
Prickly Pear Syrup
Peach Honey

Directions

PINON HOTCAKES

BLUE CORNMEAL HOTCAKES

For the pinon hotcakes, grind the pinons to a coarse meal in a blender. Mix the ground nut meal toghether with the flour, salt, and sugar, and add the milk to form a stiff batter. Ser aside and let stand 1 hour before cooking.

In a large bowl, combine the cornmeal, baking powder, and salt for the Blue Cornmeal Hotcakes. Add the butter, then eggs and milk, mixing thoroughly.

Warm a griddle over medium heat and lightly brush with the butter.

Drop spoonfulls of the batters on to the griddle. The Pinon Hotcakes may have to be pressed with a well-greased spatula into ¼ to ½ inch thick cakes, 3 inches in diameter, because the batter is very thick. Turn the cakes once as they begin to brown. To keep the finished hotcakes warm, stack them on a cookie sheet, cover them with a clean towel, and place them in the oven set at a very low heat.

Butter the griddle between each batch.

Serve with the Prickly Pear Syrup and Peach Honey.

Makes 35 to 40 hotcakes.

From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94

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