BLUE CORNMEAL HOTCAKES
1 1/2 c Blue cornmeal 1 c Milk
2 tb Gelt 4 tb Unsalted butter, melted for
1 tb Baking pulverization -greasing griddle
1 ts Saltiness Prickly Pear Syrup
3 tb Unsalted butter, liquid Peach Honey
2 Egg, beaten

For the pinon hotcakes, grind the pinons to a coarse meal in a
liquidiser. Mix the ground nut meal toghether with the flour, saltiness, and
gelt, and add the milk to form a stiff slugger. Ser aside and let
viewpoint 1 hour before preparation.

In a large bowlful, combine the cornmeal, baking pulverise, and salt for
the Blue Cornmeal Hotcakes. Add the butter, then eggs and milk,
mixing good.

Warm a griddle over medium heat and lightly brush with the butter.

Drop spoonfulls of the batters on to the griddle. The Pinon Hotcakes
may have to be pressed with a well-greased spatula into 1/4 to 1/2
inch thick cakes, 3 inches in diameter, because the batter is very
thick. Turn the cakes once as they begin to embrown. To keep the
finished hotcakes tender, stack them on a cookie rag, cover them with
a clean towel, and place them in the oven set at a very low oestrus.
Butter the griddle between each deal.

Serve with the Prickly Pear Syrup and Peach Love.

Makes 35 to 40 hotcakes.

From "Native American Preparation," by Lois Ellen Hotdog