Food Recipes Breakfast & Brunch Pancakes & Crepes Fluffy Pancakes with Masa Harina, Strawberries, and Cream 5.0 (3) 3 Reviews Masa harina brings extra depth of flavor to these fluffy pancakes that are brushed with brown butter and topped with fruit and cream. By Emmanuel Chavez Published on June 27, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Total Time: 50 mins Servings: 4 These pillowy masa pancakes from 2023 F&W Best New Chef Emmanuel Chavez of Tatemó in Houston may look like your classic American-style pancakes, but the addition of masa harina results in a special stack of fluffy flapjacks boasting crispy, caramelized edges and a smooth corn flavor. Brushing the pancakes with browned butter after cooking adds a nutty flavor that complements the masa, while sweet and juicy macerated strawberries and a dollop of unsweetened whipped cream takes them over the top. Frequently Asked Questions What is masa harina? Masa harina is a flour made from dried corn kernels that have been soaked in calcium hydroxide (also known as slaked lime) in a process called nixtamalization. The soaked corn kernels are then ground and dried to become a flour. How can I keep pancakes warm? Keep the pancakes warm in a low-temperature oven (250°F to 300°F) for up to 30 minutes while cooking the remaining pancakes. Notes from the Food & Wine Test Kitchen Don’t overwhisk your batter. It’s good to have some lumps in the batter — the pancakes will rise more and be fluffier. Ingredients 1 pound fresh strawberries, trimmed, hulled, and sliced (about 2 cups) 1/2 cup granulated sugar, divided 1/4 cup unsalted butter (2 ounces), plus more for greasing 3/4 cup (about 3 1/4 ounces) plus 1 tablespoon all-purpose flour 3/4 cup (about 3 3/8 ounces) plus 1 tablespoon masa harina (such as Masienda) 1 1/2 tablespoons baking powder 1/4 teaspoon kosher salt 1 cup whole milk 3 large eggs, beaten 3/4 cup cold heavy cream 1/4 teaspoon vanilla extract Directions Stir together strawberries and 2 tablespoons sugar in a medium bowl until well combined. Set aside to let macerate. Meanwhile, melt butter in a small saucepan over medium. Cook, stirring often, until butter smells nutty and solids are golden brown, 3 to 4 minutes. Transfer to a small bowl, and set aside at room temperature until ready to serve. Whisk together all-purpose flour, masa harina, baking powder, salt, and remaining 6 tablespoons sugar in a large bowl until combined. Whisk in milk and eggs until just combined. (Some lumps are OK.) Heat a large nonstick skillet over medium-low; lightly grease with unsalted butter. When foaming subsides, ladle about 1/3 cup batter into skillet. Cook, undisturbed, until bottom of pancake is golden brown, edges are dry, and bubbles rise to the pancake’s surface, 2 to 3 minutes, adjusting heat as needed. Flip pancake, and cook until golden brown on bottom and cooked through, 1 to 2 minutes; transfer to a plate. Repeat with remaining batter, greasing skillet with additional butter as needed. Beat heavy cream and vanilla in a large bowl using an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Brush brown butter evenly over pancakes. Top with macerated strawberries and whipped cream. Serve immediately. Originally appeared in Food & Wine magazine, July 2024 Rate It Print