Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Masa harina adds delicate corn flavor to these pancakes. Look for it on the baking aisle.

Sandy Gluck
Recipe by Cooking Light May 2015

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Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: 2 pancakes, 2 table­spoons pico de gallo, and 1 teaspoon crema)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

133 calories; fat 5.8g; saturated fat 0.7g; mono fat 2.4g; poly fat 1.1g; protein 3g; carbohydrates 18g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 156mg; calcium 74mg.
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