Cheesy Masa Pancakes with Pico de Gallo
Pico de Gallo
  • 3 plum tomatoes, quartered
  • ¼ cup fresh cilantro
  • ¼ cup chopped white onion
  • 1 green onion (trimmed and quartered)
  • 2 teaspoons fresh lime juice
Masa pancakes
  • 1 cup masa harina (gf cornmeal in baking aisle of grocers)
  • ⅓ cup Baking Freeā„¢ glutne-free All purpose Flour (for best results, weigh flour; ⅓ cup = 42g)
  • ¾ teaspoons baking powder
  • ¼ cup grated queso fresco
  • 2 tablespoons canola oil (divided)
  • 1 cup warm water
  • 8 teaspoons crema Mexicana
Pico de Gallo
  1. Place tomatoes in a food processor, pulse 2 or 3 times. Transfer to a medium bowl. Add cilantro, white onion, and green onion to food processor, pulse 3 times or until finely chopped. Transfer to bowl with tomatoes, Stir in lime juice and ⅛ teaspoon salt. Cover and refrigerate.
Masa Pancakes
  1. Combine masa harina, flour, baking powder, queso fresco and remaining ⅛ teaspoon salt in food processor. Drizzle 1 tablespoon oil and process 1 or 2 times. Gradually add 1 cup of warm water while processor is running until dough forms. Divide dough into 16 balls, flatten to form 2 inch pancakes.
  2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil. Place 8 pancakes in pan and cook for 2 to 3 minutes or until golden brown. Brush tops with oil and flip pancakes to cook and additional 3 minutes or so. Repeat with remaining pancakes and oil.
  1. Top pancakes with Pico de Gallo and crema. Serves 8. Each serving is 2 pancakes, 2 tablespoons Pico de Gallo, 1 tablespoon crema.
Recipe by Baking Free at