Food Made Fresh: Corn masa pancakes are incredibly rustic

Angelina Larue
·2 min read

Gluten-free pancakes can be accomplished in many forms, but I’m intrigued by the application of corn masa in ways one might not expect. And yes, corn masa may be successfully used for making pancakes.

Corn masa pancakes are incredibly rustic and pair very well with pure maple syrup.
Corn masa pancakes are incredibly rustic and pair very well with pure maple syrup.

I thought the masa pancakes would be reminiscent of corn cakes, which are made with traditional, course corn meal. But naturally, the texture was different, as the masa is quite fine. In fact, the texture of the finished product was closer to that of potato patties.

Using corn masa, the texture of the finished product on these pancakes was closer to that of potato patties.
Using corn masa, the texture of the finished product on these pancakes was closer to that of potato patties.

Corn masa pancakes are incredibly rustic and pair very well with pure maple syrup. My husband enjoyed his with a side of bacon, and for me, I added juicy blueberries.

Corn masa pancakes can be enjoyed with a side of bacon or juicy blueberries.
Corn masa pancakes can be enjoyed with a side of bacon or juicy blueberries.

Enjoy food made fresh!

Larue
Larue

Corn Masa Pancakes

2½ cups plant milk or dairy milk

1/4 cup pure maple syrup, plus more to serve

3 tablespoons melted butter, plus more for the skillet and to serve

2 eggs, or 2 tablespoons flax meal

1½ cups corn masa

2 teaspoons baking powder

1/2 teaspoon salt

Blueberries for serving, optional

In a medium mixing bowl, whisk together milk, syrup, melted butter, and eggs or flax meal.

In a separate bowl, combine masa, baking powder, and salt. Add them to the wet ingredients and stir until just combined.

Melt 1 tablespoon butter in a large skillet or griddle over medium heat. Pour 1/4 cup batter to form each pancake, being cautious not to overcrowd the skillet/griddle.

Cook pancakes for 2 to 3 minutes on the first side. Then flip and brown the other side, approximately 2 to 3 minutes. Add butter as needed to pan each time you start a new batch.

Top with butter, syrup, and blueberries, if desired. Makes approximately 15 pancakes.

Note: If batter is a little thick, add 1 tablespoon of water at a time until the correct pouring consistency.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Corn masa pancakes are incredibly rustic