Ingredients
Method
To Make the Pancakes:
- Heat oven to keep pancakes warm. Heat oven to 200°F.
- Make sour milk. Combine milk and lemon juice in a large bowl. Let sit 5 minutes.
- Combine dry ingredients. Meanwhile, combine masa harina, baking powder, and salt in a medium bowl. Whisk to break up any lumps.
- Combine wet ingredients. Add eggs, 1/3 cup vegetable oil, and honey to the milk mixture and whisk until smooth. Add flour mixture and whisk until just combined and no dry spots remain. Batter will seem really thin at first and then get super thick after sitting for a few minutes, but will still cook up light and fluffy.
- Cook pancakes. Heat 1 teaspoon vegetable oil in a large, non-stick frying pan over medium-high heat. Add about 1/4 cup of the batter for each pancake and spread into a 1/4-inch thick circle. Cook until crispy and browned on the edges, about 2 minutes. Flip and cook 2 more minutes on the other side.
- Keep pancakes warm. Transfer pancakes to a baking sheet or large heat-proof plate and place in the oven to keep warm. Repeat with remaining batter.
To Make the Strawberries:
- Macerate strawberries. Stem and slice the cleaned strawberries and place in a medium bowl. Sprinkle vanilla sugar over the top and toss to coat the strawberries in sugar.
- To Serve. Serve a couple warm pancakes with a generous spoonful of strawberries and butter (or dairy-free butter) and syrup, if you'd like.
Nutrition
Notes
The original recipe called for 3 cups of milk. I have lowered that amount to 2 cups of milk after hearing the batter was too thin for some people.
The masa harina flour soaks up more liquid than all purpose flour which results in a very thin batter at first and then getting super thick as it sits. The pancakes will still be very light and fluffy even though the batter may seem very stiff.