Zutaten für Soft Corn Tortilla Pancakes
- Eggs
- Milk
- All Purpose Flour
- Salt
- Yellow Cornmeal
- Oil
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Zubereitung von Soft Corn Tortilla Pancakes
- In a medium bowl, whisk together the masa harina, baking powder, and salt.
- Gradually whisk in the warm water until a smooth batter forms. Let the batter rest for 5 minutes.
- Heat a large non-stick skillet or griddle over medium-high heat. Lightly grease the pan with vegetable oil.
- For each pancake, pour 1/4 cup of batter onto the hot griddle. Use the back of a spoon or spatula to gently spread the batter into a thin, even circle (about 4 inches in diameter).
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Keep cooked pancakes warm on a plate lined with paper towels. Serve immediately with your favorite taco fillings, salsa, sour cream, cheese, or enchilada sauce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
1g
Fat
21g
Carbs
13g
