1 cup masa harina see note
1/3 cup granulated sugar
2 teaspoons baking powder gluten-free
1/4 teaspoon salt
3/4 cup milk
2 tablespoons unsalted butter melted
1 cup fresh blueberries
1 - Whisk together masa harina, sugar, baking powder, and salt in a large bowl.
2 - Whisk together milk, eggs, and butter in a medium bowl.
3 - Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened.
4 - Gently fold in blueberries.
5 - Heat a griddle or large frying pan over medium heat. To test if it is hot enough, a drop of water will sizzle on the surface and evaporate immediately. Lightly butter or grease griddle.
6 - Pour about 1/4 cup batter onto griddle for each pancake.
7 - Carefully flip pancake over when bottom is lightly browned and edges look dry and cooked, about 2 minutes.
8 - Cook the other side until bottom is lightly browned, about 2 minutes.
9 - Serve pancakes immediately or keep them warm on a wire rack in a 200°F oven.
10 - Enjoy pancakes with butter and maple syrup.
Recipe from Magnolia Days