Masa Harina Food
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
CREPES WITH MASA HARINA
Slightly altered recipe from epicurious.com. I was inspired by cornmeal crepes I sampled in a restaurant last weekend. Surprisingly, at nine dollars for [[1]] crepe, the filling left much to be desired and to top it all off, the crepe was burnt! As a result, I was on a mission to find a suitable cornmeal crepe recipe. If masa harina is not available, substitute cornmeal. Stuff the crepes with your favorite fillings-either savory or sweet!
Provided by COOKGIRl
Categories < 15 Mins
Time 10m
Yield 12 crepes
Number Of Ingredients 8
Steps:
- *NOTE: If using cornmeal in this recipe, whirl in a clean, dry coffee mill or food processor until the cornmeal has the texture similar to farina.
- Blend flour, masa harina, (cumin), salt, milk, eggs, (sugar), and 2 tablespoons butter in a blender until smooth. If batter is too thick to pour, add a little bit more milk for a thin, but not watery consistency.
- Let batter stand at room temperature 30 minutes.
- Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
- Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.).
- Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate.
- Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
Nutrition Facts : Calories 141.6, Fat 4.9, SaturatedFat 2.4, Cholesterol 62, Sodium 131.7, Carbohydrate 19.4, Fiber 0.4, Sugar 4.4, Protein 4.9
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