Basic Masa Pancakes Recipes

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MASA HARINA PANCAKES



Masa Harina Pancakes image

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

1/2 cup masa harina
2 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon baking powder
1 egg
1/2 cup milk
1 tablespoon oil

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

MASA PANCAKES WITH SPICED BUTTER



Masa Pancakes with Spiced Butter image

This recipe honors the cinnamon toast I loved as a kid as well as one of my favorite breakfast foods of all time, pancakes. I combine all-purpose flour with masa harina (the very finely ground corn flour used to make tortillas) to give the pancakes a robust, earthy flavor that's just so good with the warm spices in the butter.

Provided by Justin Chapple

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 stick (8 tablespoons) unsalted butter, at room temperature or softened in the microwave
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ancho chile powder or chili powder
1/4 teaspoon kosher salt
Pinch of ground nutmeg
1 cup all-purpose flour
1 cup masa harina
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups buttermilk
2 large eggs
2 tablespoons canola or vegetable oil, plus more for greasing
Warm maple syrup, for serving

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.

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