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Recipe: Mesquite pancakes

March 12, 2008
  • Glenn Koenig / Los Angeles Times
Glenn Koenig / Los Angeles Times (jwxh1tnc20090728120014/500/500x300 )

Mesquite pancakes

Total time: About 25 minutes

Servings: 5 servings (3 pancakes each)

Note: Mesquite flour can be found online at, and, as well as select health-food stores.

1 2/3 cups flour

1/3 cup mesquite flour

1/3 teaspoon salt

1 teaspoon baking powder

Scant 2 cups milk

2 eggs, well-beaten

1/2 stick butter, melted

Butter or vegetable oil for greasing the griddle

1. In a large bowl, sift the flour,mesquite, salt and baking powder together. In a separate medium bowl, whisk together the milk, eggs and butter. Whisk the liquid ingredients into the dry ingredients until combined and smooth.

2. Heat a griddle or frying pan over medium-high heat. Grease the griddle with butter or vegetable oil, and ladle one-fourth cup of batter for each pancake. Cook the pancakes 1 1/2 to 2 minutes on each side until they start to bubble on top and the bottoms are golden brown. Flip the pancakes over, and cook an additional 1 to 1 1/2 minutes to finish. Remove the pancakes and keep in a warm place until all of the pancakes are made. Serve with warm maple syrup.

Each serving: 358 calories; 11 grams protein; 45 grams carbohydrates; 4 grams fiber; 5 grams fat; 8 grams saturated fat; 119 mg. cholesterol; 332 mg. sodium.

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