More and more people are struggling with gluten intolerance and allergies. Masa Harina (Mexican nixtamalized corn flour) is naturally gluten free and a great substitute for wheat flour in many recipes. While masa harina’s lack of gluten could leave pancakes a bit flat and crumbly, we use fluffy egg-whites to give this recipe its lift.
INGREDIENTS:
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- 4 Eggs. Separated
- 1 Cup Sugar
- 2 Cups Masa Harina
- 1 Tsp Baking Powder
- 1/4 Cup Butter. Melted
- 1 1/2 Cups Milk
- Pinch of Salt
- Agave Syrup for drizzling
DIRECTIONS:
1. Put a large skillet on the stove to heat up (medium heat).
2. In a deep bowl, beat the egg whites with 4 tablespoons of the sugar until you form a soft meringue (the egg becomes white, opaque and fluffy).
3. In a separate bowl, mix the other ingredients to form a smooth batter.
4. Gently, fold the egg white mixture into the batter with a rubber spatula.
5. Lightly grease the skillet and add 1/2 cup of the batter to the skillet.
6. Cook each pancake on both sides for about 1-2 mins or until cooked through with golden-brown surfaces.
7. Serve with butter and drizzle with the agave syrup.
Buen provecho!
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