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Ingredients
- 1 1/2 cups shelled pinon nuts
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 2 Tbs. granulated sugar
- 1 cup milk
- 4 Tbs. ( 1/2 stick) unsalted butter, melted
Method
- Grind pinons in food processor or blender until coarse and mealy.
- Mix ground nut meal with flour, salt and sugar, and add milk to form stiff batter.
- Set aside, and refrigerate 1 hour before cooking.
- Heat griddle, and grease with 1 tablespoon butter.
- 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.
- Turn cakes once as they begin to brown.
- Remove from heat, and keep warm under clean towel in cool oven.
- Continue cooking remaining batter until it is used up.
- Butter griddle between each batch of hotcakes.
