Thanks to Lynne Fletcher and Rose Tyson for presentation help.
1/4 c amaranth
1/4 c barley flour
1/4 c mesquite flour
1 c whole wheat flour
2 eggs
1/4 t salt
2 t baking powder
1/4 c oil
Topping: Prickly pear marmalade with agave nectar
Beginning with dry ingredients, mix all ingredients together. Heat extra oil in frying pan and use a spoon to form the shapes. The prickly pear pads are somewhat oval and can be made individually and then arranged. The cholla is more compact and should be made in one large piece. Take care when turning over. Cook until bubbles appear on top side, then turn over. Use small spoonfuls of prickly pear marmalade for the buds and flower of the prickly pear pancakes. Both types can be topped with agave syrup.
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