Bumelos De Masa Sephardic Pancakes Recipes

MASA PANCAKES

Steps:

• If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
• If using fresh masa, crumble into a medium bowl.
• Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
• Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
• Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.

BUMELOS DE MASA (SEPHARDIC PANCAKES)

Steps:

• In a deep mixing bowl, beat the eggs well.
• Add the salt and cold water, whisking well and thoroughly.
• Mix in the matza meal. The batter should be like a thin pancake batter.
• Pour 1/4 inch of oil into a 12-inch skillet.
• Heat over medium-high heat.
• Pour 1/4 cup batter into the skillet. It will spread into a little pancake.
• Repeat until you have four or five pancakes frying.
• Regulate the heat, adjusting it to prevent burning as the bumuelos cook.
• Fry 3-4 minutes on each side and drain the bumuelos on paper towels.
• Serve with honey poured over the pancakes and sprinkle with chopped walnuts.