Cheesy Masa Pancakes With Pico De Gallo

• 6 ounces plum tomatoes (about 3), quartered
• 1/4 cup fresh cilantro leaves
• 2 ounces white onion (about 1/4 of a small onion), cut into chunks
• 1 green onion, trimmed and quartered crosswise
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt, divided
• 4.5 ounces masa harina (about 1 cup)
• 1.5 ounces all-purpose flour (about 1/3 cup)
• 3/4 teaspoon baking powder
• 1 ounce queso fresco, grated (about 1/4 cup)
• 2 tablespoons canola oil, divided
• 1 cup warm water
• 8 teaspoons crema Mexicana

1. Place tomatoes in a food processor; pulse 2 or 3 times. Transfer to a medium bowl. Add cilantro, white onion, and green onion to food processor; pulse 3 times or until finely chopped. Transfer to bowl with tomatoes. Stir in lime juice and 1/8 teaspoon salt. Cover and refrigerate.
2. Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, queso fresco, and remaining 1/8 teaspoon salt in a medium bowl; stir with a whisk. Drizzle 1 tablespoon oil over top, and stir to form coarse meal with some pea-size pieces. Add 1 cup warm water, and stir until dough forms. Divide dough into 16 balls; flatten each to form into 2-inch pancakes.
3. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil. Place 8 pancakes in pan, and cook 2 to 3 minutes or until set and golden brown on bottom. Brush pancake tops lightly with about 1/2 teaspoon oil; flip and cook 2 to 3 additional minutes. Repeat procedure with remaining pancakes and oil. Top pancakes evenly with pico de gallo and crema.

tomatoes, fresh cilantro, white onion, green onion, lime juice, kosher salt, flour, baking powder, queso fresco, canola oil, water, crema mexicana

Taken from www.myrecipes.com/recipe/cheesy-masa-pancakes-pico-de-gallo (may not work)