Posts Tagged ‘breakfast’

Hotcakes a la Mexicana

March 29, 2008

These have become the specialty of the house around here. It seems that every time we have company for breakfast, I make these. And, they are usually a big hit. Also, I have learned that the Spanish word for Pancakes is Hotcakes, so add that to your Spanish vocabulary list!

A word about the yogurt, here the yogurt is quite liquid. In fact it’s so liquid I can usually substitute it 1-for-1 with any recipe calling for buttermilk. You can use buttermilk or if your yogurt is not so liquid, you can mix it 50/50 with milk.

This recipe is adapted from Buttermilk Pancakes in The Joy of Cooking.

½ cup all-purpose flour
½ cup
masa harina (corn flour for tortillas)
1 teaspoon sugar
½ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
1 egg
1 teaspoon vanilla extract (optional)
1 cup yogurt

Sift all dry ingredients together in a medium bowl. In a separate bowl, beat egg and add vanilla extract and yogurt. Add wet ingredients to dry ingredients and mix.

Cook pancakes on a hot griddle or skillet, to which a little butter or oil has been added. The pan should be hot enough that the batter sizzles when it meets the pan. Use a 1/4 cup measuring cup or large spoon to make a good sized hotcake. When bubbles appear on the hotcake or when you lift it a little and the underside looks brown, it is time to flip it. Wait an additional 30 seconds to 1 minute before removing the hotcake from the griddle.

I like to add some vanilla to these hotcakes because I think it complements the corn flour. I used to use the corn flour in the states occasionally. However, since I’ve been here, I’ve been using the masa harina and it is fantastic. The corn flour is treated so that it easily absorbs liquids and forms a dough. But, because corn contains no gluten, the hotcakes are delicate and light, instead of heavy and bread-y.

Also, most pancake recipes caution you against mixing too vigorously, or advise you to let the batter rest for a while so that the gluten relaxes. Because half the flour in this recipe is masa harina, they don’t contain enough gluten to really do more than hold the hotcake together.