MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hellbender's Masa Pancakes
 Categories: Vegetables, Dairy, Bread
      Yield: 8 Pancakes

    2/3 c  Fresh plain masa
           - (170 g) -OR-
    1/2 c  Masa harina (50 g)
  1 1/4 c  Whole milk (@86 g)
    3/4 c  Plain, full-fat Greek yogurt
           - (187 g)
      1 lg Egg
  2 1/2 tb Oil (35 g)
      1 ts Vanilla extract
  1 1/3 c  A-P flour (190 g)
      1 tb Baking powder; +2 ts
    1/2 ts Baking soda
      1 ts Sugar
      1 ts Kosher salt
           Clarified butter, ghee, or
           - oil; for cooking
           Unsalted butter;
           - for serving
      1 pn Ground cinnamon;
           - preferrably Mexican,
           - for serving
           Syrup; for serving

  If using masa harina, combine it with 5 tb (70 g) water in a medium
  bowl and knead until the mixture forms a soft, pliable and smooth
  dough that doesn't stick to your hands.

  Using a blender or an immersion blender (and a bowl), blend the
  fresh masa or masa harina dough with the milk, yogurt, egg, oil,
  and vanilla until smooth.

  Whisk the flour, baking powder, baking soda, sugar, and salt in a
  large bowl.

  Pour the wet ingredients into the dry and gently stir together with
  a rubber spatula. The batter does not need to be perfectly smooth;
  be sure to not overmix. Cover and refrigerate the batter to rest
  for at least 1 hour, or, preferably, overnight.

  When ready to cook, let the batter sit at room temperature for
  30 minutes if it has chilled for more than an hour. Set a rack in a
  sheet pan, place in the oven and heat the oven to 200°F.

  If you used fresh masa, heat one or two 4 to 6" cast-iron or
  nonstick pans over medium. Add 1 tb clarified butter to each pan,
  then enough batter to come nearly halfway up the sides of the pan,
  about 1/2 cup. Cook for 5 to 6 minutes, until the batter starts to
  bubble in the center and the edges have firmed up. If the bottom
  browns too quickly, reduce the heat. Flip each pancake, lower the
  heat slightly and cook until golden on the other side and the
  center is cooked through, 3 to 4 minutes. Transfer to the
  rack-lined sheet pan in the oven. Repeat with the remaining
  batter.

  If you used masa harina, do not cook the batter in individual
  skillets, as the pancakes may end up a bit dense and gummy if made
  too thick. Instead, heat a large cast-iron or nonstick pan or
  griddle over medium. Add 3 tb clarified butter. Scoop three scant
  1/2-cup mounds of batter into the pan, spacing them apart. Cook,
  flipping once, until both sides are browned and the center is
  cooked through, 6 to 8 minutes. Repeat with the remaining batter
  and more clarified butter, keeping cooked pancakes warm on the
  rack-lined sheet pan in the oven.

  To serve, top the pancakes with a pat of unsalted butter, a
  sprinkle of cinnamon, and a drizzle of maple syrup.

  Recipe by Yara Herrera

  Adapted by: Sean Kenniff and Genevieve Ko

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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