The Huhugam Ki Museum held their second annual Mesquite Pancake Breakfast on Saturday, October 8. This year the museum included a Home-ganic Market of artist and goodie booths that sold items from breads to crafts. Guests were served a breakfast of mesquite flour pancakes with a side of bacon n’eggs and prickly pear syrup.
Also included on the day’s events was milling of mesquite pods, but due to the rain earlier in the week prior to the event the mesquite milling was cancelled.
“The pods need to be really dry and need to snap when they are bent,” said Huhugam Ki Museum Assistant, Pacer Reina. “The rain that came moistened the pods so we were unable to do the milling but we continued to do the mesquite pancake breakfast.
Huhugam Ki Museum and Cultural Resource staff have been preparing for this event throughout the year.
“The preparation begins with the gathering of the mesquite pods in mid-June to the beginning of July,” said Reina. “This year we didn’t get as much as we wanted but we still had some from last summer, which we are giving out today.”
The purpose of the Mesquite Pancake Breakfast was to re-introduce the mesquite flour and the use of the mesquite tree and pods into the Community.
Not only does it taste good, but it also has a lot of health benefits that you can get from it; it was the staple for the O’odham and Piipaash.
“Part of our mission here for the museum is to help to educate although we are not using it in a traditional manner by adding to pancakes,” said Reina. “We are also trying to introduce it in a modern way that is why we gave out the mesquite flour there are many recipes out there on the internet and talk about the benefits of using the mesquite flour and pods.”
Those who came to the Mesquite Pancake Breakfast enjoyed it. Lorenda Kauakahi and her daughter went together, the two participated in past presentations given by the Huhugam Ki Museum where they enjoyed tasting mesquite recipes such as mesquite cookies and tea.
“The mesquite tea was my favorite,” said Kauakahi. “The pancakes are really good too, we wanted to see how the milling process was but due to the rain it was cancelled.”
Christine Owens never had mesquite pancakes before, but found them really good.
“It’s good to know that the mesquite bean is coming back because it was a staple at one time for the people here and they used it in many ways,” said Owens. “It’s coming back and it might be something that will save us in the future; it has its good properties and vitamins that it has to offer, it took care of the people long ago.”
If anyone is interested in mesquite flour please call the Huhugam Ki Museum for availability at (480) 362-6320.