← Back to Search Results
Mexican, Southwestern
Piñon Pancakes with Apple Cider Syrup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The Pueblo people of New Mexico taught Spanish settlers to love the piñones, or pine nuts, of the area. Among other uses, the Pueblos ground the rich nuggets into a meal or flour, a technique we borrow here. We prefer to make the pancakes with blue cornmeal, also originally from the same people, because it adds another element of nutty flavor.

Yield: Serves 4 to 6

Ingredients

For the syrup:

  • 2 cups apple cider, preferably unfiltered
  • 2 tablespoons light corn syrup
  • 1 canela stick, or other cinnamon stick
  • 1 tablespoon butter

For the pancakes

  • 1¼ cups piñon (pine nuts)
  • ¾ cup all purpose flour
  • ½ cup cornmeal, preferably blue
  • 1 tablespoon sugar
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 1¼ cups milk
  • 2 tablespoons melted butter
  • 2 drops almond extract
  • Vegetable oil for pan-frying

Directions

Toasted piñon (pine nuts), for garnish (optional)

In a heavy saucepan combine the cider, com syrup, and canela. Bring the mixture to a boil over medium-high heat, and continue boiling until reduced by about one-fourth. Remove the syrup from the heat and stir in the butter until it melts. Keep the syrup warm or reheat it before serving.

In a food processor, process ¾ cup of the nuts briefly until ground. Avoid processing them so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and process just until a coarse meal forms. Transfer the mixture into a large bowl and stir in the eggs, milk, butter, almond extract, and remaining nuts. Chill the batter, covered, for 20 to 30 minutes.

Heat a griddle or heavy skillet. Pour a thin film of oil into the skillet. Fry the pancakes a few at a time, about 1 minute per side, adding more oil as needed to keep the pancakes cooking evenly.

Serve the pancakes, garnished with more pine nuts if you wish, accompanied with the warm syrup.


© 1995 Cheryl Alters Jamison

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/2 teaspoon of vegetable oil per serving. Nutritional information does not include optional garnish of more pine nuts.

 

Nutritional Information

Nutrients per serving (% daily value)

488kcal (24%)
117mg (12%)
1mg (2%)
96mcg RAE (3%)
400mg
99mg
11g
16g
3g
45g
91mg (30%)
407mg (17%)
7g (34%)
32g (49%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mom-a-licious Mom-a-Licious
by Domenica Catelli
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?