Gluten Free Masa Pancakes

Name: Gluten Free Masa Pancakes
Ingredients: 2 ½ cups buttermilk (or 2 ¼ cups milk of choice plus 2 tablespoons lemon juice); 1 ½ cups Heirloom Corn Masa Harina; 2 tsp baking powder; ½ tsp kosher salt; 2 large eggs; ⅓ cup butter (about 5 tablespoons), melted, plus more (unmelted) for the pan; ¼ cup honey

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Author : Miguel Guerrero

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Ingredients

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2 ½ cups buttermilk (or 2 ¼ cups milk of choice plus 2 tablespoons lemon juice)1 ½ cups Heirloom Corn Masa Harina2 tsp baking powder½ tsp kosher salt2 large eggs⅓ cup butter (about 5 tablespoons), melted, plus more (unmelted) for the pan¼ cup honey

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Instructions

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Step 1

If you’re making buttermilk, combine milk and lemon juice in a large bowl and let sit 5 minutes.

Step 2

Meanwhile, combine the masa harina, baking powder, and salt in a medium bowl.

Step 3

Whisk to break up any lumps.

Step 4

Add eggs, melted butter and honey to buttermilk and whisk until smooth. Add the dry mixture to the wet ingredients and whisk until it’s just combined and no dry spots remain.

Step 5

Lightly grease a large, non-stick pan and heat to medium-high. Add about ¼ cup of the batter for each pancake and spread into ¼-inch thick circle. Cook until crispy and browned on the edges, about 2 minutes. Flip and cook on the other side, about 2 minutes.