This is a little blast from the past. I first published this recipe in 2012 (!!), when the verdigris was a pretty cheesy little blogger blog, and my photography relied, sadly, on some really unfortunate instagram filters. But I really like this recipe and I didn’t want to banish it down the memory hole of terrible photography, so I thought I would do an updated shoot and share it again.
These pancakes use masa harina, the same corn flour that gives corn tortillas their delightfully doughy-corny flavour. They are fragrant, sweetly corny and savoury at the same time. And super fluffy. This recipe makes a pretty thick batter, that puffs up into fairly thick and puffy, fluffy pancakes. They are perfect for lazy Sundays with some milky coffee and maybe a little bacon.
You can find masa in well stocked grocery stores or Mexican groceries, look for Maseca brand, it’s the most common.
Masa harina pancakes:
adapted from Bon Appetit
3/4 cup masa harina flour
3/4 cup all purpose flour
2 tbs cornmeal
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbs sugar
2 eggs
1 1/4 cup buttermilk
3 tbs butter melted, plus a little for the pan
Combine all dry ingredients in a bowl. Add egg and buttermilk and slowly add melted butter while stirring; mix until just combined with no big lumps. Drop half cups of batter into a buttered skillet over medium high heat. Cook until golden brown, 1-2 minutes per side. Serve immediately with butter and maple syrup.
