Author Notes
Delicious corn cakes for any time in the day. Typical Venezuelan fare, with a twist. —GIOVANNI50
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Ingredients
- Ingredients
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2 cups
Corn from a can, or fresh.
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1/2 cup
Heavy cream
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2 pieces
Egg Whites
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4 tablespoons
Masarina
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1 tablespoon
Sugar (turbinado or cane is best)
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1 tablespoon
Butter (unsalted)
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1/2 teaspoon
Salt
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1 pound
Queso fresco, Mozzarella, or Queso Guayanes from Venezuela
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1 teaspoon
Cinnamon
Directions
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Pour all ingredients -except the cheese- in blender or food processor until a smooth paste develops.
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Heat a pan slightly oiled with some grape seed or similar oil
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Pour enough batter on pan to make a ten inch pancake.
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Flip after about 2 minutes ( do not exceed this mark). Cook for another minute or so.
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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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