Corn

Cachapas - Corn pancakes Venezuelan style

April 10, 2012
Author Notes

Delicious corn cakes for any time in the day. Typical Venezuelan fare, with a twist. —GIOVANNI50

  • Serves 2
Ingredients
  • Ingredients
  • 2 cups Corn from a can, or fresh.
  • 1/2 cup Heavy cream
  • 2 pieces Egg Whites
  • 4 tablespoons Masarina
  • 1 tablespoon Sugar (turbinado or cane is best)
  • 1 tablespoon Butter (unsalted)
  • 1/2 teaspoon Salt
  • 1 pound Queso fresco, Mozzarella, or Queso Guayanes from Venezuela
  • 1 teaspoon Cinnamon
  • None
In This Recipe
Directions
  1. Ingredients
  2. Pour all ingredients -except the cheese- in blender or food processor until a smooth paste develops.
  3. Heat a pan slightly oiled with some grape seed or similar oil
  4. Pour enough batter on pan to make a ten inch pancake.
  5. Flip after about 2 minutes ( do not exceed this mark). Cook for another minute or so.
  6. Take out of pan, and while hot, place the cheese over the pancake and cover 90% of it, and then fold over to allow for cheese to melt. Enjoy
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