Por These can also be served as bread.They may be made ahead of time and warmed up just before serving. They are good with a pepper jelly.
Makes 24 (3½-inch diameter) cakes
1⅓ cups masa harina or white cornmeal (use quinoa flour for Inca Pancakes)
1¼ teaspoons salt
½ teaspoon baking soda
½ teaspoon cayenne pepper or 1 teaspoon
Aleppo pepper
¼ cup all-purpose flower, sifted
¼ cup cold butter
2 cups nonfat yogurt
1 egg, beaten
Mix dry ingredients together in a bowl. Cut in butter with a pastry blender. In another bowl, combine yogurt and egg. Stir liquid into dry ingredients quickly. Barely moisten, leaving lumps. Do not over beat. Rest covered for 3 to 6 hours. Heat a large skillet and spray with butter spray. Make 3½-inch pancakes in skillet so that they do not touch. Turn only once. Do not stack until ready to serve. If to be used later, cover with a clean dish towel; reheat in oven or toaster oven just before serving.