MASA HARINA PANCAKES
These pancakes have a nice light corn flavour similar to a sweet cornbread. The amount of sugar should be reduced if you like lots of syrup, as these are sweet enough to nibble on their own. The recipe is scaled to be a light breakfast for two or part of a spread.
Provided by Brooke S.
Categories Breakfast
Time 20m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a medium bowl. Heat skillet or frying pan on medium with a little oil or butter.
- Mix wet ingredients in a small bowl. Combine with dry ingredients until smooth (masa harina will not be lumpy as wheat flour would be).
- When the pan or skillet is hot, pour batter using a ladle or 1/4 cup dry measuring cup. Let each side cook until nicely browned and firm, about two minutes each side.
- If you cook one pancake at a time, the batter will firm up slightly in the bowl. This is fine, and it will not effect the texture of the pancakes. Serve the pancakes hot with butter and syrup or fresh fruit, or nibble them plain when warm.
Nutrition Facts : Calories 302.7, Fat 12.5, SaturatedFat 3.2, Cholesterol 101.5, Sodium 393.9, Carbohydrate 41.6, Fiber 2.2, Sugar 15.8, Protein 7.8
BUTTERMILK PANCAKES WITH MASA HARINA
"These are the best pancakes you will ever have," Alex Stupak says. They're light, fluffy and full of corn flavor from the masa harina (corn flour). The recipe is from his wife, Lauren Resler, the pastry chef at the Empellón restaurants.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the flour with the masa, sugar, salt, baking powder and baking soda. In another bowl, whisk the eggs with the buttermilk and melted butter, then whisk into the dry ingredients just until incorporated; add a tablespoon of buttermilk if the batter is very thick.
- Preheat a griddle and brush lightly with oil. Scoop 1/3-cup-size mounds of batter onto the griddle, allowing them to spread on their own. Cook over moderate heat until bubbles appear on the surface, about 4 minutes. Flip and cook the pancakes until they are risen and golden brown on the bottom, about 2 minutes longer. Transfer to plates and serve hot with butter and maple syrup.
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