Masa Corn Pancakes Recipes

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MASA PANCAKES



Masa Pancakes image

I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.

Provided by Alan Delgado

Categories     Pancake     Hominy/Cornmeal/Masa     Butter     Buttermilk     Cornmeal     Egg     Maple Syrup     Breakfast     Brunch     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Quick & Easy     Kid-Friendly     Peanut Free     Father's Day     Mother's Day

Yield Makes about 12 (4") pancakes

Number Of Ingredients 11

¾ cup (193 g) fresh masa or ⅔ cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1¼ cups buttermilk
¾ cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)

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.

MASA CORN PANCAKES



Masa Corn Pancakes image

Masa brings an awesome sweet corn flavor to these pancakes. Make an awesome huevos rancheros style dish or enjoy simply with a dab of butter and maple syrup.

Provided by Meghan

Categories     Breakfast

Time 18m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 9

1 cup masa corn flour
1/2 cup whole wheat flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups milk (or milk substitute)
3 tablespoons canola oil

Steps:

  • Mix all ingredients in a large bowl until blended.
  • Let mixture sit for 5 minutes to soften the masa, then stir again.
  • Heat a non-stick skillet over medium heat.
  • Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes.
  • Keep pancakes in a warm oven until ready to serve.

FRESH CORN PANCAKES TOPPED WITH CHEESE: CACHAPAS



Fresh Corn Pancakes Topped with Cheese: Cachapas image

Provided by Tyler Florence

Categories     side-dish

Yield 4 corn pancakes

Number Of Ingredients 5

2 ears fresh corn
2 tablespoons masa harina
Pinch kosher salt
1 teaspoon canola oil
1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Steps:

  • Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.

CORN PANCAKES



Corn Pancakes image

Fresh corn kernels give these pancakes their sweet taste and robust texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 6

1/2 cup flour
3/4 teaspoon coarse salt
1 large egg
1/3 cup milk
2 cups corn kernels
2 tablespoons canola oil

Steps:

  • In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
  • Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

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.

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

BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.

Provided by UBERGRRL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 10

¾ cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
½ cup milk
2 tablespoons butter, melted
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
½ cup pine nuts, toasted

Steps:

  • In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  • In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  • Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  • Serve immediately with maple syrup of fruit preserves.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g

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