Cheesy Masa Pancakes with Pico de Gallo

Ingredients

1 cup masa harina (gf cornmeal in baking aisle of grocers)
1/3 cup Baking Free™ glutne-free All purpose Flour (for best results, weigh flour; 1/3 cup = 42g)
3/4 teaspoons baking powder
1/4 cup grated queso fresco
2 tablespoons canola oil (divided)
1 cup warm water

Pico de Gallo
Step 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.
Masa Pancakes
Step 2
Combine masa harina, flour, baking powder, queso fresco and remaining 1/8 teaspoon salt in food processor. Drizzle 1 tablespoon oil and process 1 or 2 times. Gradually add 1 cup of warm water while processor is running until dough forms. Divide dough into 16 balls, flatten to form 2 inch pancakes.
Step 3
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil. Place 8 pancakes in pan and cook for 2 to 3 minutes or until golden brown. Brush tops with oil and flip pancakes to cook and additional 3 minutes or so. Repeat with remaining pancakes and oil.
Topping
Step 4
Top pancakes with Pico de Gallo and crema. Serves 8. Each serving is 2 pancakes, 2 tablespoons Pico de Gallo, 1 tablespoon crema.