CHARLESTON — I have yet to taste a pancake with as much complexity as the one downtown diners will find at a new eatery on Spring Street.

Beyond just the intrigue of the Mexican-inspired creation, it also happens to be the most delicious flapjack I've tried over the last few months. That’s a glowing endorsement, considering the many I sampled while compiling The Post and Courier’s recently published brunch guide .

This pancake sits a centimeter thick on a glossy white plate, its facade golden and bubbly. Each sturdy bite brings an earthy sweetness that intensifies around the crispy, buttery edges. A dunk in a syrup made of cinnamon, cloves, cardamom, vanilla and black pepper completes the intricate but comforting picture.

The secret ingredient? Masa , a dough made of nixtamalized co

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