Recipe courtesy of Chris Valdez

Atole Pinon Hotcakes

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.