Note: this article is a sidebar to another article in this issue, "Return of the pod man."
Tucson volunteer group Desert Harvesters holds an annual mesquite-harvest event every November, providing locals with a hammer mill to grind pods accompanied by a mesquite pancake breakfast.
2 c. mesquite flour
2 c. whole-wheat pastry flour
1 tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
Make as much dry mix as you like and store in a cool dry place for later use.
2 tbsp. oil
2 c. liquid (milk, buttermilk or a milk substitute)
Whisk together the egg, oil and milk. Mix in one cup dry mix. Add water as needed to achieve desired consistency. Ladle 1⁄4 cup onto a lightly oiled griddle on medium-low heat. Mesquite burns easily so be careful when cooking -- lowering the temperature of your griddle can help. Watch the bottom of the pancake for the desired brown color. Flip and cook through. Serve with prickly pear syrup, agave nectar, or mesquite honey.
Compiled from recipes on Desert Harvesters Web site: www.desertharvesters.org