Masa Pancakes Recipe | Epicurious

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    "articleBody": "I wanted to try to incorporate masa into as many dishes as I could at Xilonen, and at the time the pancakes were the only menu item that did not include masa. I love the floral notes that fresh masa adds to any dish. In the end, this became one of my favorite dishes at the restaurant. When shopping for gluten-free flour for this brunch recipe, make sure to buy one that lists xanthan gum as one of its ingredients. These are usually indicated as cup-for-cup or one-to-one type flours. The xanthan gum helps bind everything, creating structure so that the pancakes come out light and fluffy.",
    "alternativeHeadline": "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.",
    "keywords": [
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      "masa",
      "buttermilk",
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      "side",
      "breakfast",
      "brunch",
      "gluten free",
      "nut free",
      "vegetarian",
      "epicurious",
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    "author": [
      {
        "@type": "Person",
        "name": "Alan Delgado",
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    "aggregateRating": {
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    "description": "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.",
    "image": [
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    "headline": "Masa Pancakes",
    "name": "Masa Pancakes",
    "cookTime": "30 minutes",
    "recipeIngredient": [
      "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)"
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@type": "HowToStep",
        "text": "If using fresh masa, crumble into a medium bowl."
      },
      {
        "@type": "HowToStep",
        "text": "Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside."
      },
      {
        "@type": "HowToStep",
        "text": "Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine."
      },
      {
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@type": "HowToStep",
        "text": "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.\nDo ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill."
      }
    ],
    "totalTime": "1 hour",
    "recipeYield": "Makes about 12 (4\") pancakes",
    "url": "https://www.epicurious.com/recipes/food/views/masa-pancakes-alan-delgado",
    "dateModified": "2021-06-23T06:00:00.000-04:00",
    "datePublished": "2021-06-23T06:00:00.000-04:00"
  }
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