Masa Corn Pancakes Food

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

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.

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 CORN PANCAKES

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.

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.