Best 2 Masa Pancakes Recipes

Embark on a culinary journey to discover the delectable Masa Pancakes, a traditional dish deeply rooted in Mexican cuisine. These delightful pancakes, crafted from finely ground cornmeal known as masa harina, boast a unique flavor and texture that sets them apart from their wheat-based counterparts. As you delve into this article, you'll find a treasure trove of Masa Pancake recipes, each offering a distinct variation on this classic dish. From the traditional to the modern, and even a vegan-friendly option, these recipes cater to every palate and dietary preference. Get ready to tantalize your taste buds with an explosion of flavors and textures as you explore the diverse world of Masa Pancakes.

Bonus tip: Don't forget to check out the step-by-step video tutorial included in the article, which provides a visual guide to help you create perfect Masa Pancakes every time.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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.

Tips:

For the best results, use fresh masa harina. It should be a fine powder, with no lumps.
If you don't have masa harina, you can make your own by grinding dried corn kernels into a fine powder.
To make the pancakes lighter and fluffier, whip the egg whites separately and then fold them into the batter.
Be careful not to overmix the batter, as this can make the pancakes tough.
Cook the pancakes over medium heat, and don't flip them too soon. Wait until bubbles form around the edges of the pancakes before flipping them.
Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Masa pancakes are a delicious and versatile breakfast food that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you like them plain or topped with your favorite ingredients, masa pancakes are sure to become a breakfast staple in your home.