masa

pancakes

with Spiced Butter

HANDS-ON TIME

35 MIN

TOTAL TIME

35 MIN

Serves 4

This recipe honors the cinnamon toast I loved as a kid as well as one of my favorite breakfast foods of all time, pancakes. I combine all-purpose flour with masa harina (the very finely ground corn flour used to make tortillas) to give the pancakes a robust, earthy flavor that’s just so good with the warm spices in the butter.

• Spiced Butter
• ½ cup (1 stick) unsalted butter, at room temperature or softened in the microwave
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ancho chile powder or chili powder
• ¼ teaspoon kosher salt
• Pinch of ground nutmeg
• Pancakes
• 1 cup all-purpose flour
• 1 cup masa harina
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 large eggs
• 2½ cups buttermilk
• 2 tablespoons canola or vegetable oil, plus more for greasing
• Warm maple syrup, for serving

Make the spiced butter In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt, and nutmeg.

Make the pancakes Preheat the oven to 200°F.

In a large bowl, whisk together the flour, masa, sugar, salt, baking powder, and baking soda. In another bowl, whisk together the eggs, buttermilk, and canola oil. Stir the egg mixture into the flour mixture just until combined.

Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with canola oil. Scoop three ⅓-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter.

Serve the pancakes with the spiced butter and warm maple syrup.