Recipe by Brooke S.
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.
- 1⁄2 cup masa harina
- 2 1⁄2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1⁄2 cup milk
- 1 tablespoon oil
Directions See How It's Made
- 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.