FOODWORTHY

You deserve a pancake breakfast.

Dry Ingredients

1 cup all purpose flour

1/2 cup mesquite flour

3 TBL packed brown sugar

1 3/4 TBL baking powder

1 tsp salt

Wet Ingredients

1 1/2 cups milk

3 TBL brown butter (from 6 TBL butter)

2 eggs

1/2 tsp vanilla extract

1. Preheat the oven to 200 degrees.
2. Combine all ingredients.  Be careful not to over mix.  You want the ingredients to just come together.  It is ok if there are still pockets of dry ingredients that are not wet.
3. Ladle 1 TBL of batter onto a heated, nonstick pan (30 seconds on each side for silver dollar pancakes).
4. Transfer to the oven to keep warm until ready to serve.
5. Drizzle any remaining brown butter over the pancakes.

• Important Tips for Consistent Pancakes:
• Do not overbeat, mixing only enough to incorporate the wet into the dry.
• If possible, let the batter rest, refrigerated, for 3-6 hours.
• Because variations in moisture content with flour, make a test pancake.  You can always add more flour or water.
• If you are using a nonstick surface, there is no need to add butter.
• Test the pan by dropping a little water onto the surface.  The pan is ready when the water turns into little bubbles, jumps around, and quickly evaporates.

*** I found mesquite flour at Erewon on Beverly in LA.  Call around to local health food stores or visit Casa de Fruta to order it online.

*** Chowhound has a great visual on the perfect brown butter.