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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%)
 

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