When I was cooking up pancakes for brunch there was no way I wanted a gluten free guest to miss out so I had to improvise. These little gluten free pancakes made with masa harina were the result. They had quite a distinctive flavour but were nice in their own way. At their best when piping hot, they lost their charms when cold.
100 gm of Tio Pablo Masa Harina
Pinch of salt
1 tbsp of brown sugar
1 1/4 cups of milk
Put the Masa Harina into a bowl
Crack the egg and drop in.
Add 1 cup of milk and whisk all together thoroughly until the batter is perfectly smooth.
Leave to stand for 1/2 hour.
Whisk in another 1/4 cup of milk or enough to make the batter slightly thicker than pouring cream.
Heat the fry pan then a little oil, just enough to grease the pan.
For each little pancake use an ice cream scoop as a measure.
When bubbles appear and the pancake has browned on the bottom flip it over to cook the other side.
Don't rush the process , let them get a little crispy.
Serve while hot dusted very lightly with icing sugar. Pass maple syrup to pour over.
These are also nice with a scoop of maple syrup ice cream ( check whether gluten free first!)
Or some stewed apples to which a little lemon juice and cinnamon has been added/.