Atole Pinon Hotcakes

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4 cups all-purpose flour

1 1/2 cups blue cornmeal, ground

1/4 cup baking powder

1/4 cup sugar

1/2 tablespoon salt

2 large eggs

4 ounces soy oil (vegetable oil also works)

6 cups milk

4 to 6 ounces roasted pine nuts, shelled

Hot maple syrup, for serving

Whipped butter, for serving