Total time: About 25 minutes
Servings: 5 servings (3 pancakes each)
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.Copyright © 2015, Los Angeles Times