| This recipe is liked by 0 person(s). |
Cachapas - Venezuelan-style Fresh Corn Pancakes
Nb persons: 0
Yield: About 8 pancakes
Preparation time: 10 minutes
Total time: 25 minutes
Source:
| These sweet corn pancakes are my idea of a perfect breakfast. Cachapas are made with simple ingredients - fresh corn, a bit of butter, cream and salt. The resulting pancakes are soft and flexible, and can be easily folded over a filling. Stuff them with mozzarella or cream cheese, or just serve them with butter. North American corn is sweeter and less starchy than typical South American corn, so a little cornstarch helps to thicken the batter. Ingredients | |
| 3 cups | fresh or frozen corn kernels |
| 1 tablespoon | cream |
| 1/4 cup | cornstarch |
| 2 tablespoons | melted butter |
| 1 teaspoon | salt |
| Butter and, or cream cheese for serving | |
Cook Time: 15 minutes
Yield: About 8 pancakes.
Preparation
Place the corn, cream, salt, and melted butter in a food processor or blender, and process until you have a fairly smooth, thick batter.
Heat a lightly oiled skillet over medium-low heat. Add about 1/4-1/3 cup of the batter to skillet, and spread the batter with a spatula to make a circle.
Cook the pancake until it is starting to bubble and the spatula can easily slide underneath it. Flip the pancake and cook for several minutes on the other side. Keep the temperature on the low side or the outside of the pancakes will burn before the inside is completely cooked.
Spread the pancakes with butter and/or cream cheese, or top with grated queso fresco cheese. Fold pancakes in half and serve.
http://southamericanfood.about.com/od/snacksstreetfood/r/Cachapas-Venezuelan-Style-Fresh-Corn-Pancakes.htm
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe