To make these pancakes, Delgado combines fresh masa with a few familiar batter ingredients: melted butter, buttermilk, eggs, and sugar. At the restaurant, which is named for an Aztec corn goddess, the cooks make giant, dinner plate–size masa pancakes that are quartered and then shingled in an overlapping row. Delgado says using masa gives the pancakes a floral note that he loves. Use whatever kind of masa you can get your hands on, but know that yellow masa produced the fluffiest results in our tests. And if fresh masa isn’t available to you, don’t worry: We’ve also included an option for using masa harina in its place.
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