MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hellbender's Masa Pancakes
Categories: Vegetables, Dairy, Bread
Yield: 5 servings

2/3 c (170 g) fresh plain masa
+=OR=+
1/2 c (50 g) masa harina
1 1/4 c (286 g) whole milk
3/4 c (187 g) plain, full-fat
- Greek yogurt
1 lg Egg
2 1/2 tb (35 g) oil
1 ts Vanilla extract
1 1/3 c (190 g) A-P flour
1 tb + 2 ts baking powder
½ ts baking soda
1 ts Sugar
1 ts Kosher salt
Clarified butter, ghee or
- oil; for cooking
Unsalted butter; for
- serving
pn Ground cinnamon; (pref
- canela, Mexican cinnamon),
- for serving
Syrup; for serving

If using masa harina, combine it with 5 tablespoons/70
grams water in a medium bowl and knead until the mixture
forms a soft, pliable and smooth dough that doesn’t
stick to your hands.

Using a blender or an immersion blender (and a bowl),
blend the fresh masa or masa harina dough with the milk,
yogurt, egg, oil and vanilla until smooth.

Whisk the flour, baking powder, baking soda, sugar and
salt in a large bowl.

Pour the wet ingredients into the dry and gently stir
together with a rubber spatula. The batter does not need
to be perfectly smooth; be sure to not overmix. Cover
and refrigerate the batter to rest for at least 1 hour,
or, preferably, overnight.

When ready to cook, let the batter sit at room
temperature for 30 minutes if it has chilled for more
than an hour. Set a rack in a sheet pan, place in the
oven and heat the oven to 200 degrees.

If you used fresh masa, heat one or two 4- to 6-inch
cast-iron or nonstick pans over medium. Add 1 tablespoon
clarified butter to each pan, then enough batter to come
nearly halfway up the sides of the pan (about ½ cup).
Cook for 5 to 6 minutes, until the batter starts to
bubble in the center and the edges have firmed up. If
the bottom browns too quickly, reduce the heat. Flip
each pancake, lower the heat slightly and cook until
golden on the other side and the center is cooked
through, 3 to 4 minutes. Transfer to the rack-lined
sheet pan in the oven. Repeat with the remaining batter.

If you used masa harina, do not cook the batter in
individual skillets, as the pancakes may end up a bit
dense and gummy if made too thick. Instead, heat a large
cast-iron or nonstick pan or griddle over medium. Add 3
tablespoons clarified butter. Scoop 3 scant ½-cup mounds
of batter into the pan, spacing them apart. Cook,
flipping once, until both sides are browned and the
center is cooked through, 6 to 8 minutes. Repeat with
the remaining batter and more clarified butter, keeping
cooked pancakes warm on the rack-lined sheet pan in the
oven.

To serve, top the pancakes with a pat of unsalted
butter, a sprinkle of cinnamon and a drizzle of maple
syrup.

Recipe from: Yara Herrera

Adapted by: Sean Kenniff and Genevieve Ko

Yield: 4 to 6 servings (8 to 10 pancakes)

RECIPE FROM: https://cooking.nytimes.com

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... I love watching the kooky antics of those nutty celebrity chefs.
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