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Masa Harina Pancake Mix
Masa harina, a ground-hominy flour used for making tortillas, is available in many supermarkets, often under the Quaker label. Buttermilk powder, too, is available in many supermarkets, but if you can’t find it, use fat-free dry milk powder, omit the baking soda, and increase the baking powder to 5 teaspoons. Be warned that the cocoa, which gives the pancakes a rich flavor, also gives them a sort of gray color: But just close your eyes, because they are delicious (and coincidentally, gluten-free). The recipe makes a total of 4 cups, enough for four batches of 8 pancakes.
  • 3 cups masa harina
  • 1/2 cup buttermilk powder
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons firmly packed light brown sugar
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

  • In large bowl, stir together masa harina, buttermilk powder, cocoa powder, brown sugar, baking powder, baking soda, cinnamon, and salt. Refrigerate until ready to use.

    To make 8 pancakes: Scoop out 1 cup of pancake mix and place it in a large bowl. Make a well in the center of the mix and stir in 1 egg yolk, 3/4 cup cold water, and 2 teaspoons mild olive oil. Beat 2 egg whites until stiff peaks form, and fold the beaten egg whites into the batter. For each pancake, use a generous 1/4 cup of batter. (For a quicker version, you can omit the whipping of the egg whites and just stir 1 whole egg and 1 egg white into the pancake mix. The resulting pancakes will be flatter; and the yield will be about 7 pancakes.)


    Nutritional Information
    Per pancake: 76 calories, 2.4g total fat (.5g saturated), 27mg cholesterol, 1g dietary fiber (.2g soluble), 12g carbohydrate, 3g protein, 143mg sodium.


    Date Published: 09/19/2005 > Printer-friendly Version
    Servings
    Makes 32 pancakes

    Prep Time
    15 minutes