Name: Atole Pinon Hotcakes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chris Valdez, Tecolote Cafe in Santa Fe, NM

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Atole Pinon Hotcakes

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