Fluffy Pancakes with Masa Harina, Strawberries, and Cream
Ingredients
- 1 pound fresh strawberries, trimmed, hulled, and sliced (about 2 cups)
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter (2 ounces), plus more for greasing
- 3/4 cup (about 3 1/4 ounces) plus 1 tablespoon all-purpose flour
- 3/4 cup (about 3 3/8 ounces) plus 1 tablespoon masa harina (such as Masienda)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 3 large eggs, beaten
- 3/4 cup cold heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Stir together strawberries and 2 tablespoons sugar in a medium bowl until well combined. Set aside to let macerate.
- Meanwhile, melt butter in a small saucepan over medium. Cook, stirring often, until butter smells nutty and solids are golden brown, 3 to 4 minutes. Transfer to a small bowl, and set aside at room temperature until ready to serve.
- Whisk together all-purpose flour, masa harina, baking powder, salt, and remaining 6 tablespoons sugar in a large bowl until combined. Whisk in milk and eggs until just combined. (Some lumps are OK.)
- Heat a large nonstick skillet over medium-low; lightly grease with unsalted butter. When foaming subsides, ladle about 1/3 cup batter into skillet. Cook, undisturbed, until bottom of pancake is golden brown, edges are dry, and bubbles rise to the pancake’s surface, 2 to 3 minutes, adjusting heat as needed. Flip pancake, and cook until golden brown on bottom and cooked through, 1 to 2 minutes; transfer to a plate. Repeat with remaining batter, greasing skillet with additional butter as needed.
- Beat heavy cream and vanilla in a large bowl using an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Brush brown butter evenly over pancakes. Top with macerated strawberries and whipped cream. Serve immediately.
