PINON HOTCAKES
1 1/2 c Shelled pinons 2 tb Sugar
1 c All purpose flour 1 c Milk
1/2 ts Salt
BLUE CORNMEAL HOTCAKES
1 1/2 c Blue cornmeal 1 c Milk
2 tb Sugar 4 tb Unsalted butter, melted for
1 tb Baking powder -greasing griddle
1 ts Salt Prickly Pear Syrup
3 tb Unsalted butter, melted Peach Honey
2 Eggs, beaten
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 1/4 to 1/2
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
Yields
6 servings