Blueberry Masa Harina Pancakes Servings 8 pancakes
Ingredients 1 cup masa harina see note 1/3 cup granulated sugar 2 teaspoons baking powder gluten-free 1/4 teaspoon salt 3/4 cup milk 2 eggs 2 tablespoons unsalted butter melted 1 cup fresh blueberries
Instructions Whisk together masa harina, sugar, baking powder, and salt in a large bowl. Whisk together milk, eggs, and butter in a medium bowl. Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened. Gently fold in blueberries. Heat a griddle or large frying pan over medium heat. Lightly butter or grease griddle. To test if it is hot enough, a drop of water will sizzle on the surface and evaporate immediately. Pour about 1/4 cup batter onto griddle for each pancake. Carefully flip pancake over when bottom is lightly browned and edges look dry and cooked, about 2 minutes. Cook the other side until bottom is lightly browned, about 2 minutes. Serve pancakes immediately or keep them warm on a wire rack in a 200°F oven. Enjoy pancakes with butter and maple syrup.
Recipe Notes: Masa harina is corn flour and commonly labeled as "Instant Corn Masa Flour" on the packaging. Do not substitute corn starch or cornmeal for masa harina.