Instead of a plateful of refined white flour and sugar, these cornbread pancakes are made mostly of masa harina: a fine corn flour that’s traditionally used to make tortillas. This flour keeps them fluffy and adds a complexity that takes them a notch above the standard pancake. Topped with a smear of strawberry chia jam, it’s a lightly sweet, special-occasion breakfast. If desired, add some nut butter for PB&J, a handful of chopped nuts, or a drizzle of crème fraîche. We also love these flapjacks savory, topped with sour cream and chopped chives.
- Yield: 10 Servings
- 1 cup masa harina*
- ½ cup all-purpose, whole wheat, or gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 3 tablespoons neutral oil (grapeseed or vegetable)
- 3 tablespoons honey or pure maple syrup
- ½ cup plain Greek yogurt
- 1 cup 2% milk
- Maple syrup, for serving (optional)
- Strawberry Lime Chia Jam, for serving(optional)
- Roasted almond butter, for serving (optional)
- Crème fraîche, for serving (optional)
- Preheat the oven to 200°F.
- In a medium bowl, stir together the masa harina, flour, baking soda, and kosher salt. In another bowl, whisk together the eggs, oil, honey or maple syrup, Greek yogurt, and milk. Pour the dry ingredients into the wet ingredients, then stir gently to combine until the batter comes together and is pourable but slightly lumpy.
- Heat a large nonstick griddle or skillet over medium-low heat, then brush with butter or oil. Scoop a scant ⅓ cup of batter onto the griddle and repeat to make 4 pancakes. Cook for several minutes until a few of the bubbles that appear on the surface have burst and the bottoms are golden brown, adjusting the heat as necessary. Flip carefully, then cook for another minute or so until golden brown on the other side.
- Place the cooked pancakes on a baking sheet in the oven to keep warm. Add a splash of milk to the remaining batter to loosen it. Then repeat for the remaining pancakes, adjusting the heat as necessary since the griddle can become very hot. Serve warm with maple syrup, roasted almond butter, Strawberry Lime Chia Jam, or crème fraîche.