Ingredients
- 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
Directions
In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.
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By j_montoya17_125...
Las Vegas, 71
on January 09, 2010
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I LOOOOOVE these hotcakes. They are so delicious. Thank you Mr. Valdez for sharing this wonderful recipe. I have visited the Tecolote Cafe numerous times since the show and boy do i love it! I live a mere 60miles away from Santa Fe and I dont mind the quick travel for some goodies. I also made them myself for my family to enjoy.
The idea of adding the milk is that you mus gradually add the milk to the mixture resulting in using a bit less than 6 cups of milk for the recipe.
By sailor_pern_116...
Elk Grove, CA
on August 05, 2009
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The volume of milk called for in this recipe is completely unreasonable. The resulting batter is more like lumpy milk than pancake batter. I was able to salvage my batch with the addition of more flour and corn meal, and it did taste very good. But, as is, this recipe is in desperate need of alteration.
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