A STACK OF FLUFFY, HOT PANCAKES can lure even the most dedicated sleeper out of bed. Made with masa flour (corn flour), these gluten-free pancakes have a decidedly corn flavor that is even better topped with a warm citrus honey-butter syrup or Northwest Berry Syrup (page 221). Masa flour, also known as masa harina, is available in most grocery stores and is commonly used in Mexican cooking.
Recipe information
Yield
makes 8 4-inch pancakes
Ingredients
Three-Citrus Honey-Butter Syrup
Preparation
Step 1
In a large bowl, combine the brown sugar, 1 cup of the flour, the baking powder, and the salt. Set aside.
Step 2
In a small bowl, whisk together the salsa verde, egg, vanilla, and milk. Slowly add the melted butter.
Step 3
Gently stir the liquid mixture into the dry mixture until it is fully combined. The batter should be slightly thick. If it is not thick enough, add the remaining 1/2 cup flour. Let the batter sit for 5 minutes.
Step 4
Heat a large nonstick griddle or nonstick skillet over medium heat. Pour 1/4 cup of the batter for each pancake onto the griddle, leaving 2 inches between the pancakes. When small bubbles form around the edges of the pancakes, at about 1 1/2 minutes, flip them with a spatula. (Corn flour pancakes have less structure than wheat flour pancakes, so be careful when flipping them.) The pancakes should be golden brown on the bottom. Cook for 1 additional minute, or until the bottom is golden brown.
Step 5
Repeat with the remaining batter, keeping pancakes warm on an ovenproof plate in a 200°F. oven. Serve warm with Three-Citrus Honey-Butter Syrup.
Three-Citrus Honey-Butter Syrup
Step 6
Combine the cornstarch and 2 teaspoons water in a small bowl. Stir until the cornstarch is dissolved.
Step 7
In a small saucepan over medium heat, melt the butter. Add the orange zest, lime zest, grapefruit zest, grapefruit juice, and honey. Bring to a boil and stir in the cornstarch mixture. Remove from the heat. Serve warm.
