Corn Pancakes With Cheese or Cachapas De Carabobo

Sydney Mike's Note:

Am posting this Venezuelan recipe as part of my participation in Zaar's World Tour 4! NOTE: Recipezaar does not recognize the ingredient 'harina pan' (available in South American grocery stores) which MUST be used in place of the 'corn flour' ingredient!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 12

Yield: 12.0 pancakes

• 5 cups corn
• ¼ cup heavy cream
• 1 egg
• 2 tablespoons cornflour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ cup cooking oil
• 12 ounces gouda cheese (cut into 12 sticks)

Directions:

1. Puree corn & press through sieve to yield about 3 cups.
2. To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
3. Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
4. Fry, turning once until lightly browned & firm on both sides.
5. Remove from griddle & serve wrapped around a slice of cheese.

Reviews

[Rinshinomori]

This is mildly sweet and very delicious corn based pancakes. I tried making these using 1/4 C per recipe and I could not flip it easily - kept on breaking up. Once I reduced the batter to about 2 1/2 inch diameter, had much easier time cooking and flipping these. The trick is to make sure one side is nicely dried a bit before turning. Instead of eating these with cheese, they were served with a dollop of sour cream. I am now going to look for more recipes using harina pan. Thank you Sydney Mike for introducing me to a new ingredient and posting this yummy recipe.