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Thursday, 30 April 2015

Gluten Free Little Masa Harina pancakes.



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.



Ingredients:


100 gm of Tio Pablo Masa Harina
Pinch of salt
1 tbsp of brown sugar
1 egg
1 1/4  cups of milk



Method:



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/.


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