Cachapas

Recipe by Daniel Aguilar
READY IN: 15mins
YIELD: 6 cachapas
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups tender corn kernels (canned corn may be used)
  • 3
    teaspoons salt
  • 34 - 1
    cup water (depending on how tender the corn is)
  • 34
    cup sugar
Advertisement

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).
Advertisement