Ming’s Masa Pancakes

Ming did a show in Mexico featuring the corn fungus Huitlacoche – like any American cook could ever find it (thanks to Archer etc and GM corn – did I say I’d never be political?) .
But he did do a Masa and shrimp pancake that Mott adapted ( and I complained about) from his recipe – the Huitlacoche butter to be substituted with green chile and yoghurt.
Two people “adapting” a recipe not the best idea – but we did manage to have breakfast together.
This was not so much “adaptation of” as “inspired by”

Our version - Essentially a cup of masa, 3 eggs ( can whip whites separately and fold in – which we did – not sure lightness noticeable), 1 cup milk, ¼ cup scallions, diced shrimp, salt and pepper – we didn’t have any corn, but I think some frozen white corn would give more taste … You want a thickish batter.

Corn and Shrimp "Pancakes" Topped with Huitlacoche ButterMing's Quest : Episode FLMNG-133 -- More Projects »
Ming Tsai and Candelario Tello Marquez inspect Huitlacoche in Mexico.
Ingredients:
1 cup masa harina 2 egg yolks 1 cup milk 3 egg whites lifted to soft peak 1/4-cup butter 1/4-cup scallions 1 cup corn kernels taken off a cob that has been dry roasted with the husk on until blackened 1 lb. shrimp shelled, de-veined, and cut into 1/4-inch dice grapeseed oil or lard to cook salt and black pepper to taste
Directions:
Pre-heat a large skillet or comal or griddle on medium high heat and coat with lard or grapeseed oil.
In a large bowl, whisk together the corn meal, eggs and milk.
Fold in the whites, butter and scallions.
Fold in the kernels and shrimp.
Ladle about 4 ounces of batter into the hot oil.
Brown on both sides, about 3 minutes a side.
Drain on paper towels and season lightly with salt.
Huitlacoche Butter
Ingredients:
1/4-cup butter, softened 1/2-cup huitlacoche, removed from corn and sautéed until just tender juice of 1 lime salt and black pepper to taste