Piñon Hotcakes


These dense and nutty hotcakes make an unusual weekend breakfast for family and friends, and they are delicious served with Prickly Pear Syrup. Take care when grinding the nuts as they quickly turn to butter, and you don’t want the batter to be too smooth—it needs texture.

  • ServingServings


  • 1 1/2 cups shelled piñon 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


  1. Grind piñons 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: SERVES 6
  • Calories: 370
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 20 mg
  • Fat Content: 25 g
  • Fiber Content: 2 g
  • Protein Content: 12 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 220 mg
  • Sugar Content: 7 g