Serves 8 (serving size: 2 pancakes, 2 tablespoons pico de gallo, and 1 teaspoon crema)
6 ounces plum tomatoes (about 3), quartered
1/4 cup fresh cilantro leaves
2 ounces white onion (about 1/4 of a small onion), cut into chunks
1 green onion, trimmed and quartered crosswise
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt, divided
4.5 ounces masa harina (about 1 cup)
1.5 ounces all-purpose flour (about 1/3 cup)
3/4 teaspoon baking powder
1 ounce queso fresco, grated (about 1/4 cup)
2 tablespoons canola oil, divided
1 cup warm water
8 teaspoons crema Mexicana
How to Make It
Place tomatoes in a food processor; pulse 2 or 3 times. Transfer to a medium bowl. Add cilantro, white onion, and green onion to food processor; pulse 3 times or until finely chopped. Transfer to bowl with tomatoes. Stir in lime juice and 1/8 teaspoon salt. Cover and refrigerate.
Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, queso fresco, and remaining 1/8 teaspoon salt in a medium bowl; stir with a whisk. Drizzle 1 tablespoon oil over top, and stir to form coarse meal with some pea-size pieces. Add 1 cup warm water, and stir until dough forms. Divide dough into 16 balls; flatten each to form into 2-inch pancakes.
Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil. Place 8 pancakes in pan, and cook 2 to 3 minutes or until set and golden brown on bottom. Brush pancake tops lightly with about 1/2 teaspoon oil; flip and cook 2 to 3 additional minutes. Repeat procedure with remaining pancakes and oil. Top pancakes evenly with pico de gallo and crema.