Mesquite Pancakes
This recipe leans into the natural molasses-and-cinnamon notes of mesquite flour, pairing them beautifully with smoky bacon and a sweet vanilla-infused syrup.
Ingredients
Equipment
Method
Fry and Crumble the Bacon
- Fry the bacon strips in a skillet over medium heat until deeply browned and very crispy.Drain on paper towels, let cool completely, and finely chop or crumble them. Set aside.
Whisk the Dry Base
- In a large bowl, whisk together the all-purpose flour, sifted mesquite powder, brown sugar, baking powder, baking soda, and salt.Toss three-quarters of the crumbled bacon directly into the flour mixture, reserving the rest to press onto the pancakes while they cook.
Blend the Wet Ingredients
- In a medium bowl or liquid measuring cup, beat the egg, then whisk in the buttermilk, melted butter, and vanilla extract until uniform.
Mix the Batter
- Pour the wet mixture into the dry ingredients.Using a fork or spatula, mix just until the flour lines disappear. The batter should remain quite thick and slightly lumpy. Let it rest for 5 minutes to allow the leavening agents to activate.
Griddle to Perfection
- Heat a non-stick skillet or griddle over medium heat and melt a thin pat of butter across the surface.Ladle about ⅓ cup of batter per pancake onto the hot griddle.Immediately sprinkle a few pieces of the reserved crispy bacon onto the exposed wet side of each pancake.Cook for 2 to 3 minutes until bubbles form on top and the edges look matte and set. Flip carefully and cook for another 1 to 2 minutes until golden brown on the second side.
Notes
Suggested Serving Size: 2 pancakes (topped with a small pat of butter and 1–2 tablespoons of maple syrup)