Cachapas
- Reviews 4
Ready In: 15 mins
Yields: 6 cachapas
Ingredients
- 4 cups tender corn kernels (canned corn may be used)
- 3 teaspoons salt
- 3⁄4-1 cup water (depending on how tender the corn is)
- 3⁄4 cup sugar
Directions
- Mix all the ingredients in a blender.
- The mix should become thick and heavy.
- If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
- Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
- Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
- Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).
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