Best Masa Pancakes With Spiced Butter Recipes

Masa Pancakes image

Provided by Alan Delgado

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 Harina Pancakes image

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 image

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.