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Savory Corn-on-Corn Pancakes with Butter-Basted Eggs from The Global Pantry Cookbook
I was curious to try these pancakes made with masa harina. I used the stuff from Masienda and they have a great corny flavor but are very light and fluffy as compared with a cornmeal cake that's usually heavier and sometimes a bit gritty. These would be great with either a sweet or savory topping.
The corn topping has corn, scallions, jalapeño and red pepper, all sautéed in butter and seasoned with Tajín.
Savory Corn-on-Corn Pancakes with Butter-Basted Eggs from The Global Pantry Cookbook
I was curious to try these pancakes made with masa marina. I used the stuff from Masienda and they have a great corny flavor but are very light and fluffy as compared with a cornmeal cake that's usually heavier and sometimes a bit gritty. These would be great with either a sweet or savory topping.
The corn topping has corn, scallions, jalapeño and red pepper, all sautéed in butter and seasoned with Tajín
