Our local paper reprinted an article from the L.A. Times about variations of corn pancakes and mentioned a packaged product available at Hispanic markets: masa arepa or areparina. I've never seen it here on the Central Coast, just masa para tamales and para tortillas.
How would it be different? Is it just corn flour with some leavening? The recipes sound good, I'd like to try them. I do have regular whole-grain ground corn flour from the health food store. Anyone know if this would work with the addition of some baking powder?
I'd appreciate any information on this. I'm a real corn lover and corn pancakes sound fantastic.