Recipes Buttermilk Pancakes with Masa Harina 4.0 (3,527) 2 Reviews “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 By Alex Stupak Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email "These are the best pancakes you will ever have," says chef Alex Stupak. They're light, fluffy and full of corn flavor from the masa harina. Photo: © Christina Holmes Total Time: 30 mins Yield: 10 5-inch pancakes Ingredients 3/4 cup all-purpose flour 3/4 cup masa harina (see Note) 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 large eggs 2 cups buttermilk 3 tablespoons unsalted butter, melted Vegetable oil, for brushing Butter and pure maple syrup, for serving Directions 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. 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. Rate it Print