Nothing says “weekend” around here like a nice leisurely breakfast. My husband loves all things that require maple syrup on top, so pancakes are no exception. We have lots of grains and various flours in our pantry, so we like to mix it up when it comes to preparing a batter. Maseca is something we always have in the cupboard, mostly for making tortillas and arepas, but lately I’ve been experimenting with adding it to other recipes in place of all purpose white flour. It adds another layer of flavor and texture to whatever you’re making.
Maseca Griddle Cakes (adapted from Hot Cakes by Maseca)
- 1/4 cup sugar
- 2 eggs
- 2 Tbsp corn oil
- 1 cup Maseca
- 1 tsp. baking powder
- 3/4 cup milk (to start)
- Beat together the eggs, sugar, and oil until VERY well mixed.
- Add the Maseca and baking powder.
- Quickly add the milk and stir together until well mixed.
- Drop by large spoonful onto a hot, oiled cast iron griddle (I used our comal).
- When edges of cakes appear set, flip carefully and cook other side. If cakes appear to be browning too fast, turn down the heat a touch.
- When it’s time to make your second set of griddle cakes, the batter will have thickened – I add a little under 1/4 cup of milk and re-mix before making second cakes.
- Repeat steps 4-5 until batter is all used up, adding additional milk as necessary.
- Enjoy immediately with butter and/or maple syrup.