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/.
ReplyDeleteThis is really a wonderful post.