A nice spin on Pancakes using Masa Harina.
3/4 cup (193 g) fresh masa or 2/3 cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1 1/4 cups buttermilk
3/4 cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup.
Do ahead: Masa harina dough can be made up to 3 days ahead. Once cool enough to handle, wrap tightly in plastic and chill.
Masa harina is corn flour and commonly labeled as “Instant Corn Masa Flour” on the packaging. Do not substitute corn starch or cornmeal for masa harina.
Find it online: https://goingmywayz.com/masa-pancakes/