You can play around with the sweetness of the pancakes to suit your personal tastes. For a dish like this one, I prefer to go a little sweeter, just to have the flavors play off each other for a fun sweet & savory result. Add a little less sugar if you’re looking to drizzle these with a lot of honey or syrup.
For the Pancakes
- 1 1/2 cups masa harina
- 2 cups milk
- 1 egg
- 2 Tablespoons melted butter
- 1-2 teaspoons sugar
- 1/2 teaspoon salt
- 1 c sweet corn kernels (optional)
- 1-2 Tablespoons butter (for frying)
For the Veggies & Eggs
- 1 Tablespoons olive oil
- 1/2 cup chopped yellow onion
- 2 cups red bell pepper strips
- 1 cup cherry or grape tomatoes, halved
- Salt & pepper
- 2-4 large eggs (depending on how many you’ll be serving)
- In a large bowl, mix together the masa harina, sugar and salt. Add the milk and egg and mix until (relatively) smooth, followed by the melted butter and the corn kernels. Mix well. You should end up with a very thick batter that’s almost dough, but not quite.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Working in small batches, scoop about 1/4 to 1/3 cup of batter onto the skillet and fry until golden brown on one side, about 2-3 minutes. Flip carefully and cook until golden and crispy on the other side. Repeat with the remaining batter, place the pancakes on a plate or baking sheet and set aside.
- In a separate skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Next, add the bell pepper strips and cook until they just start to soften, about 3 minutes. Add the tomatoes, salt & pepper, and reduce heat to medium low. Allow the veggies to cook down slightly until the tomatoes have released their juices and a light sauce is form.
- Last but not least, go fry an egg or two (I mean that lovingly, I swear!) and start plating. Place 1-2 pancakes on a dish, spoon a generous amount of sauteed peppers & tomatoes on top, then slide the fried eggs on top of that. Garnish with some cilantro and freshly ground pepper, and enjoy!