Free Delivery on orders over £50

UK Mainland Only (excluding alcohol)

Click & Collect Your Order

From Cool Chile HQ (W3)

Europe delivery available

Check for locations and prices

For Web Order delivery times and information please click here

Masa Harina Pancakes


Makes 12-14 pancakes

Cooks In

Less than 15 minutes



The delicate warm flavour of corn from the masa harina makes for really special pancakes – and of course they are also gluten free. Perfect with a simple dusting of sugar and a squeeze of lemon, or go all out and try them with homemade Cajeta (goat's milk toffee) or Mexican Chocolate Fudge sauce and whipped cream. Inspired by Delia Smith


  1. Place the masa harina into a mixing bowl with the salt and make a well. Break the eggs into it, scramble lightly with a fork, then add the milk and water mix. 
  2. Using the fork, gradually mix the flour into the liquid starting from the centre and working outwards until you have incorporated all of it and you have a smooth batter. 
  3. Add 2 tbsp of melted butter to the batter and beat. Keep the remaining butter for frying the pancakes.
  4. Heat a non-stick frying pan over medium high heat. Carefully wipe the pan with a piece of paper towel dipped in a little of the remaining melted butter. Add 2 tbsp batter and swizzle it around so that the batter spreads evenly and forms a thin circle. 
  5. Cook until just golden underneath (30 seconds – 1 minute) then flip and cook the other side until a few brown spots appear. 
  6. Place on a warm plate and repeat the process until all the batter is used up, stacking the pancakes on top of each other.