"The masa gives them this really deep, earthy flavor, and it also gives the outside this crackly crispness that's really, really delicious. And then it gives the inside a nice, fine crumb that is still fluffy, but it actually makes them hearty. And there's a little bit of a tang from yogurt."
"The chef Yara Herrera is clear: I didn't invent the idea of a masa pancake. But she perfected the form at Hellbender restaurant in Ridgewood, Queens, where the theme of native heirloom corn runs through the tacos and tostadas on the menu."
Chef Yara Herrera has perfected the masa pancake at Hellbender restaurant in Ridgewood, Queens, though she acknowledges not inventing the concept. The pancakes feature masa as a key ingredient that delivers a deep, earthy flavor while creating a crackly crispy exterior and a fine, fluffy crumb interior. Yogurt adds a subtle tang to the batter, making the pancakes hearty and deeply flavored. The dish is finished with a sprinkle of cinnamon, butter, and maple syrup. Native heirloom corn serves as a central theme throughout Hellbender's menu, appearing in tacos and tostadas alongside these signature pancakes.
Read at www.nytimes.com
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