I completely neglected pancake day last week so to make up for my forgetfulness, I made up a batch of hot cakes over the weekend. Very similar to buttermilk pancakes, these are a light and yet filling way to start the day. They're a great way to use up a leftover egg and made with a little masa and served with cinammon syrup, then you have a fabulour treat with a little taste of Mexico. Sadly, these disappeared too fast before I could take a photo but the image above should be enough to whet your appetite.
Serves 4 (or 2 if male)
25g masa harina
2 tsp baking powder
2 tsp sugar
1 tbsp butter, melted
Lightly beat the egg and milk together in a jug. Sift the flours and baking powder into a bowl, and then add the liquid, a little at a time, along with the sugar and melted butter.
Grease and heat a heavy-based frying pan. When ready, drop 3 tablespoons of the batter, well-spaced, into the pan. They should double in size and when small holes appear, flip over and cook until golden. Repeat the process until you have used up all the batter, keeping those you have already made warm in the oven. Serve with cinammon sugar syrup.