Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Over the past few years, chef Kyl Haselbauer has become our resident expert on <a href="https://www.chefsteps.com/guides-tools/what-we-learned-while-pursuing-the-easiest-from-scratch-masa">heirloom corn</a>. While researching nixtamalization and developing the <a href="https://www.chefsteps.com/recipes/make-your-own-fresh-masa-with-just-a-blender">blender method</a> to make fresh masa, he dove deep into <a href="https://www.chefsteps.com/recipes/how-to-shape-your-homemade-masa-tortillas">tortillas</a>, <a href="https://www.chefsteps.com/recipes/how-to-shape-your-homemade-masa-tamales">tamales</a>, and other corn-centric foods like <a href="https://www.chefsteps.com/recipes/rich-and-moist-cornbread">cornbread</a> and Johnny cakes. Kyl demonstrates his corn cake recipe in the video below. Heirloom corn varieties are unrivaled in flavor, texture, and beautiful color. The color spectrum of tortillas—from white and yellow to blues, pinks, and reds—is also possible in pancakes. As an extra bonus, these pancakes are naturally gluten-free because they’re made with only corn flour. There’s a difference between flour and meal, and this recipe won’t work with cornmeal. If that’s all you can find, process in a spice grinder or blender until it’s as fine as possible.

Kyl’s Crispy Corn Pancake