Rating: 4 stars
1 Ratings
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Masa harina adds delicate corn flavor to these pancakes. Look for it on the baking aisle.

Sandy Gluck
Recipe by Cooking Light May 2015


Recipe Summary test

25 mins
25 mins
Serves 8 (serving size: 2 pancakes, 2 table­spoons pico de gallo, and 1 teaspoon crema)


Ingredient Checklist


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.

  • 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.