Mesquite Pancake Recipe


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.

1 egg
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.
Serves two.

Compiled from recipes on Desert Harvesters Web site:

Mesquite Pancake Recipe
Steven Semken
Steven Semken
Dec 04, 2009 12:54 PM
This is a little bit disappointing: the article touts the gluten-free quality of mesquite flour, but here is a recipe that also requires wheat flour. Oh well, I'm sure those who are able to eat these pancakes enjoy them.
Ariana Brocious
Ariana Brocious
Dec 07, 2009 03:30 PM
Thanks for bringing this up, Steven, you're right. However, being gluten-free, mesquite flour is generally too crumbly to use exclusively in recipes. Also, its strong flavor does better when cut with another flour. I believe other non-gluten flours could work fine in this recipe in place of wheat, although I haven't tried it. Thanks.