Masa Harina Pancakes Recipes

MASA PANCAKES WITH SPICED BUTTER

Steps:

• Make the spiced butter: In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt and nutmeg.
• Make the pancakes: Preheat the oven to 200 degrees F.
• In a large bowl, whisk together the flour, masa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs and oil. Stir the egg mixture into the flour mixture just until combined.
• Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with oil. Scoop three 1/3-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer the pancakes to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet if needed.
• Serve the pancakes with the spiced butter and warm maple syrup.

MASA HARINA PANCAKES

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.

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.

BASIC MASA PANCAKES

Steps:

• Mix the dry ingredients together in a large bowl. Beat the remaining ingredients together in a separate bowl. Pour the wet ingredients into the bowl with the dry ingredients, and mix until all the ingredients are moistened.
• Heat the oil in a large skillet over medium flame. Add about 1/2 cup of batter at a time to the pan. Brown the pancakes on one side, then flip and brown on the second side.
• Remove the finished pancakes to a warm oven to hold while you continue with the rest of the batter. Serve with butter and Mexican-style sour cream.