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Masa Harina Pancakes inspired by Delia Smith

Serves

Makes 12-14 pancakes

Cooks In

Less than 15 minutes

Difficulty

Easy

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.

Method

  1. Place the masa harina into a mixing bowl with the salt and make a well. Break the eggs into itl, 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.