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These are good! They remind me of hoe cakes my mama used to make.

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Elizabeth Fullerton October 23, 2001

I had a hard time making these. I wonder if it has anything to do with type of corn used? The puree wouldn't thicken so I added corn tortilla flour (masa harina) . I had to make a couple to get the hang of it, as those came out undercooked and fell apart.They take a long time to get crispy on the underside, but once they are golden brown, they are actually very good. Thank you for posting. Made for Fall PAC.

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Mami J October 10, 2009

i was so excited about finding this recipe and then fully bummed when it didn't turn out well. i tried with all my might, but i couldn't get the cachapas to work like pancakes, they kept running all over the frying pan, and my batter was quite thick and heavy. so i figured the only way to salvage was to serve it as polenta, but it was so damn sweet, neither i nor BF could finish it. and i added only a 1/2 cup of sugar instead of the 3/4 cup. maybe i'll try again with some flour or cornmeal added. sigh.

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Milla April 07, 2002
Cachapas