Thursday, September 26, 2013

From the Kitchen: Sweet Masa Harina Griddle Cakes

So when I bake or cook I rarely write things down. Often times I don't even use a recipe anymore unless I'm trying something completely new. I've just started baking by texture and using the ratios I somehow manage to store in my brain (yes, I keep ratios in my head, though I cannot tell you the current location of my purse, keys, TV remote or phone... Wait, I'm posting using my phone!) 

So this becomes a problem when I decide I want to share something with you all, but I will try my best here... It's a sort of abstract recipe anyway. 

First toss a cup and a half of masa harina with about 1/4 teaspoon of baking powder and top it off with a sprinkle of course fleur de sel and a pinch each of cinnamon and smoked chipotle powder (you could use cayenne or skip this all together). 

Then add two drizzly tablespoons of honey and a fresh egg, and proceed to add whole milk and stir until you get a gummy texture that crumbles ever so slightly as you pressed it between your fingers. 

Heat a teaspoon or two of rendered bacon fat in an iron skillet and while you waited for it to heat, roll your harina mix into 1" balls and press them flat. 

So there may be other ways to test the fat, but I always just sprinkle water in the pan and when it starts to spatter I know the fat is at least 212° and ready to use. I should note that you can use any fats for this. I prefer animal fats for the crisp texture and deep flavor they impart, but you can use anything you want. (Next time I'll be using duck fat... Mmm

Once the oil is heated, carefully place your griddle cakes into the oil watching for oil spatters. This stuff gets hot!

When both sides are browned and crisped they are ready to eat! I drizzled a bit of honey on mine, and set to devouring them with a side of iberico bacon, a recent discovery. 

This paired extremely well with a sweet, organic cider (made from golden delicious and cortland apples)...

Delicious and very full of fall tastes and gluten free to boot! This would be a great way to showcase a special honey, too. Buckwheat or even black locust would be my choice. 

I've been on a real griddle cake kick lately. What is your favorite griddle cake?


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