Gluten-Free Argentine Corn and Cheese Pancakes
Savory corn and cheese pancakes, perfect for a gluten-free breakfast with an Argentine twist.
Ingredients
- 1 cup Masa Harina
- 1 cup Corn Kernels
- 1/2 cup Queso Fresco
- 1/2 cup Milk
- 1 large Egg
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Olive Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine 1 cup Masa Harina, 1 cup Corn Kernels, 1/2 cup Queso Fresco, 1/2 cup Milk, 1 large Egg, 1 teaspoon Baking Powder, and 1/4 teaspoon Salt.
- 2Mix all the ingredients in the bowl with a whisk or spoon until a smooth batter forms, making sure there are no dry clumps of Masa Harina.
- 3Heat 2 tablespoons Olive Oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
- 4Once the oil is shimmering and hot, pour 1/4 cup of the batter onto the skillet for each pancake, leaving some space between them.
- 5Cook each pancake for 3 to 4 minutes on the first side, until the edges look set and small bubbles appear on the surface.
- 6Carefully flip each pancake and cook for another 3 to 4 minutes on the second side, until both sides are golden brown and the pancake is cooked through.
- 7Serve the pancakes warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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