A STACK OF FLUFFY, HOT PANCAKES can lure even the most dedicated sleeper out of bed. Made with masa flour (corn flour), these gluten-free pancakes have a decidedly corn flavor that is even better topped with a warm citrus honey-butter syrup or Northwest Berry Syrup (page 221). Masa flour, also known as masa harina, is available in most grocery stores and is commonly used in Mexican cooking.

　　

Ingredients

makes 8 4-inch pancakes

　　2 teaspoons unpacked light brown sugar

　　1 to 1 1/2 cups masa flour

　　2 1/2 teaspoons baking powder

　　1/4 teaspoon table salt

　　1 tablespoon salsa verde (mild to medium)

　　1 large egg

　　1/4 teaspoon vanilla extract

　　2 cups milk

　　1 tablespoon unsalted butter, melted

　　Three-Citrus Honey-Butter Syrup (recipe follows)

　　

Three-Citrus Honey-Butter Syrup

2 teaspoons cornstarch

　　8 tablespoons (1 stick) unsalted butter

　　2 teaspoons grated orange zest

　　2 teaspoons grated lime zest

　　2 teaspoons grated grapefruit zest

　　1/2 cup freshly squeezed grapefruit juice

　　1/2 cup honey

　　(makes 1 1/2 cups)

　　

Step 1

In a large bowl, combine the brown sugar, 1 cup of the flour, the baking powder, and the salt. Set aside.

　　

Step 2

In a small bowl, whisk together the salsa verde, egg, vanilla, and milk. Slowly add the melted butter.

　　

Step 3

Gently stir the liquid mixture into the dry mixture until it is fully combined. The batter should be slightly thick. If it is not thick enough, add the remaining 1/2 cup flour. Let the batter sit for 5 minutes.

　　

Step 4

Heat a large nonstick griddle or nonstick skillet over medium heat. Pour 1/4 cup of the batter for each pancake onto the griddle, leaving 2 inches between the pancakes. When small bubbles form around the edges of the pancakes, at about 1 1/2 minutes, flip them with a spatula. (Corn flour pancakes have less structure than wheat flour pancakes, so be careful when flipping them.) The pancakes should be golden brown on the bottom. Cook for 1 additional minute, or until the bottom is golden brown.

　　

Step 5

Repeat with the remaining batter, keeping pancakes warm on an ovenproof plate in a 200°F. oven. Serve warm with Three-Citrus Honey-Butter Syrup.

　　

Three-Citrus Honey-Butter Syrup

Step 6

Combine the cornstarch and 2 teaspoons water in a small bowl. Stir until the cornstarch is dissolved.

　　

Step 7

In a small saucepan over medium heat, melt the butter. Add the orange zest, lime zest, grapefruit zest, grapefruit juice, and honey. Bring to a boil and stir in the cornstarch mixture. Remove from the heat. Serve warm.

　　Pure Flavor