Description
How to make fluffy Venezuelan corn pancakes with masa harina and cheese that create the perfect quick family breakfast in just 20 minutes.
Ingredients
Scale
Base Ingredients
- 2 cups masa harina (white corn flour)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs, room temperature
Flavor Builders
- 1 cup whole milk
- ¼ cup melted butter
- 1 cup queso blanco, crumbled (or mozzarella)
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder
Cooking Essentials
- 3 tablespoons vegetable oil for cooking
- 1 tablespoon butter for extra flavor
- ½ teaspoon baking powder
- ¼ teaspoon black pepper
- Extra cheese for topping
Instructions
- Mix Dry: Whisk masa harina, salt, sugar, baking powder, garlic powder, and pepper in large bowl. Make sure no lumps remain – sift if needed for smoothest results.
- Combine Wet: Beat eggs in separate bowl, then whisk in warm water, milk, and melted butter. The mixture should be smooth and well combined before adding to dry ingredients.
- Make Batter: Pour wet ingredients into dry mixture and stir until just combined. Fold in cheese and chives gently – don’t overmix or pancakes will be tough.
- Rest Batter: Let batter sit 5 minutes to hydrate the masa harina fully. It should thicken slightly and become easier to handle – this step is crucial.
- Heat Pan: Heat oil in large skillet over medium heat. Test with drop of batter – it should sizzle immediately but not burn. Adjust heat as needed.
- Cook Pancakes: Pour ¼ cup batter per pancake into hot pan. Cook 3-4 minutes until golden brown underneath, then flip carefully and cook 2-3 minutes more.
- Finish Serve: Add butter to pan in final minute for extra flavor. Serve immediately while hot and crispy, topped with extra cheese if desired for ultimate indulgence.
Notes
- Don’t overmix the batter or pancakes will be tough and dense.
- Store leftover pancakes in airtight container in refrigerator for up to 3 days.
- Masa harina is essential – regular cornmeal won’t work for proper texture.
- Let batter rest 5 minutes before cooking for best results.
- Keep cooked pancakes warm in 200°F oven while making remaining batches.
- Freeze cooked pancakes for up to 1 month and reheat in toaster.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 35g
- Protein: 9g