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“These are the best pancakes you will ever have,” Alex Stupak says. They’re light, fluffy and full of corn flavor from the masa harina (corn flour). The recipe is from his wife, Lauren Resler, the pastry chef at the Empellón restaurants. Slideshow: Perfect Pancake RecipesRecipe from Food & Wine America's Greatest New Cooks 

Best New Chef 2013 Alex Stupak
Alex Stupak

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Credit: © Christina Holmes

Recipe Summary test

total:
30 mins
Yield:
Ten 5-inch pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the flour with the masa, sugar, salt, baking powder and baking soda. In another bowl, whisk the eggs with the buttermilk and melted butter, then whisk into the dry ingredients just until incorporated; add a tablespoon of buttermilk if the batter is very thick.

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  • Preheat a griddle and brush lightly with oil. Scoop 1/3-cup-size mounds of batter onto the griddle, allowing them to spread on their own. Cook over moderate heat until bubbles appear on the surface, about 4 minutes. Flip and cook the pancakes until they are risen and golden brown on the bottom, about 2 minutes longer. Transfer to plates and serve hot with butter and maple syrup.

Notes

Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at mexgrocer.com.

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