Masa Harina Pancakes are a delightful twist on traditional pancakes, bringing a unique flavor and texture to your breakfast table. With just a few simple ingredients, the pancakes can become a new favorite morning treat.
Masa harina is essential for achieving that distinctive flavor and texture, but if you need a substitute, consider using all-purpose flour, keeping in mind it will alter the taste. For those with allergies, ensure that the baking powder is gluten-free, and you might swap out dairy milk for a plant-based option if lactose is a concern. When sourcing ingredients, prioritize fresh produce and quality staples to enhance the overall deliciousness of the pancakes.
Pancakes, Waffles & Crepes
Masa Harina Pancakes Recipe
Ingredients
- 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
Instructions
- In a medium bowl, mix together 1/2 cup masa harina, 2 1/2 tablespoons sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon salt, and 1 teaspoon baking powder until well combined.
- In a small bowl, whisk together 1 egg, 1/2 cup milk, and 1 tablespoon oil until it is smooth.
- Combine the wet mixture with the dry ingredients, stirring until everything is smooth; masa harina should be lump-free unlike wheat flour.
- Heat a skillet or frying pan over medium heat and add a bit of oil or butter to prevent sticking.
- Using a ladle or a 1/4 cup dry measuring cup, pour the batter onto the hot skillet, cooking each pancake for about two minutes on each side or until nicely browned and firm.
- If you choose to cook one pancake at a time, don’t worry if the batter firms up a bit in the bowl; the texture of the pancakes will remain delightful.
- Serve the pancakes hot, topped with butter and syrup, fresh fruit, or enjoy them plain while they’re warm.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 2 of 3: