Pinon Hotcakes

1. 1

   Grind pinons in food processor or blender until coarse and mealy.

2. 2

   Mix ground nut meal with flour, salt and sugar, and add milk to form stiff batter.

3. 3

   Set aside, and refrigerate 1 hour before cooking.

4. 4

   Heat griddle, and grease with 1 tablespoon butter.

5. 5

   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.

6. 6

   Turn cakes once as they begin to brown.

7. 7

   Remove from heat, and keep warm under clean towel in cool oven.

8. 8

   Continue cooking remaining batter until it is used up.

9. 9

   Butter griddle between each batch of hotcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.