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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 Servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups All-Purpose Flour or a 1:1 Gluten-Free Flour Blend
  • 2/3 Cup Casa De Mesquite Flour
  • 4 Tbsp Brown Sugar
  • 3 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 10 Strips of Bacon
  • 2 Large Eggs
  • 2 Cups Buttermilk or whole milk mixed with 2 tbsp lemon juice
  • 2 Tbls Melted Butter plus extra for the griddle
  • 2 tsp Vanilla Extract

Equipment

  • 1 Skillet
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Medium Mixing Bowl
  • 1 Large Skillet or Griddle

Method
 

Fry and Crumble the Bacon
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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)