MASA PANCAKES WITH SPICED BUTTER
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
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 PANCAKES
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
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 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
MASA CORN PANCAKES
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
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.
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.
5 MINUTE VEGAN PANCAKES
A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com
Provided by chef1209314
Categories Breakfast
Time 15m
Yield 6-8 pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Set out all your ingredients.
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
- Add the soy milk and vegetable oil to your mixture.
- Mix until smooth.
- Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
- Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Nutrition Facts : Calories 444.8, Fat 16.3, SaturatedFat 2.1, Sodium 1297.8, Carbohydrate 65, Fiber 2.4, Sugar 11.3, Protein 10.4
BASIC PANCAKES
Make and share this Basic Pancakes recipe from Food.com.
Provided by dividend
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, baking powder, sugar, and salt.
- Combine eggs, milk, and oil.
- Add liquid ingredients to dry ingredients, stirring until just moist. Let mixture rest 30 seconds.
- Spoon or pour onto greased, hot griddle or nonstick skillet.
- Cook pancakes on the first side until bubbles appear on the upper surface. Turn over and cook until the bottom is golden.
- You can make a nice variation on these by adding a mashed black banana and 1/2 teaspoon of cinammon to the batter. Yum!
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