Corn Pancakes With Cheese or Cachapas De Carabobo
photo by Rinshinomori
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
12 pancakes
- Serves:
- 12
ingredients
- 5 cups corn
- 1⁄4 cup heavy cream
- 1 egg
- 2 tablespoons cornflour
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup cooking oil
- 12 ounces gouda cheese (cut into 12 sticks)
directions
- Puree corn & press through sieve to yield about 3 cups.
- To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
- Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
- Fry, turning once until lightly browned & firm on both sides.
- Remove from griddle & serve wrapped around a slice of cheese.
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Reviews
-
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.