210g (1 2/3cups) plain or GF flour
40g (1/4cup) mesquite flour
1.5g (1/3tsp) salt
5g (1tsp) baking powder
475ml (2cups) milk, maybe slightly less
2 eggs, well-beaten
60g (2oz) butter or oil melted
In a large bowl sift together the flour, mesquite flour, salt and baking powder.
In a separate, smaller bowl whisk together the eggs, butter and milk. Add the wet ingredients to the dry ingredients and mix until just combined. There will probably be some lumps, but do not over mix. Pour your batter onto a hot, lightly greased skillet in 25g (2tbsp) increments for small pancakes or in 30g (1/4cup) dollops for full-sized pancakes. Serve with warm honey, maple syrup or fruit preserves.
Recipe from www.Scrapingtheskillet.com