Sweetcorn Pancakes - "Cachapas"

Name: Sweetcorn Pancakes - "Cachapas"
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Latin American
Ingredients: 2 c corn kernels (fresh or thawed frozen ones) - reserved about 2 tbsp for the end; 2 tbsp melted butter; 2 eggs; 1 tsp vanilla; 1 tsp salt; 1 tsp baking powder; 4 tbsp brown sugar); 1/4 c milk; 3 tbsp cornstarch; 3 tbsp cornmeal flour (sub for masa flour / gluten-free flour / plain flour , it will change the consistency slightly); 125g crumbed feta cheese; Butter for cooking; Extra grated feta cheese(Optional serve with mozzarella, avocado, tomate slices or pulled beef)

9 steps

Prep:10minCook:20min

A corn pancake that is both easy and delicious, making it a must-have in your recipe collection. This dish has its roots in the aboriginal cuisine and has since become a staple in the street food scene and culinary traditions of Venezuela. However, you can also find variations of it in other Latin American countries such as Colombia, Nicaragua, Ecuador, and Costa Rica, where it is known as Arepa de Choclo or Chorreadas, respectively. This recipe showcases the versatility of sweet corn, proving that it can be used in various ways beyond just grilling or boiling. Traditionally, these pancakes are served with a type of fresh cheese similar to mozzarella. However, you can also enjoy them with roast pork, avocado and tomato salad, ham and cheese, or pulled beef to turn them into a complete meal. For this particular preparation, I kept it simple by serving them with butter and Feta cheese. Give this corn pancake recipe a try and discover the delightful flavors it brings to your table

Updated at: Thu, 17 Aug 2023 04:06:40 GMT

Ingredients

4 servings

2 ccorn kernels

fresh or thawed frozen ones, reserved about 2 tbsp for the end

2 Tbspbutter

melted

2eggs

1 tspvanilla

1 tspsalt

1 tspbaking powder

4 Tbspbrown sugar

¼ cmilk

3 Tbspcornstarch

3 Tbspcornmeal flour

sub for masa flour / gluten-free flour / plain flour, it will change the consistency slightly

125gfeta cheese

grated, Optional serve with mozzarella, avocado, tomate slices or pulled beef

Instructions

Step 1

In a food processor, combine all the ingredients, excluding the 2 tablespoons of reserved corn kernels, extra cheese, and butter. Blend the mixture until it reaches a rough consistency.

Step 2

Fold in the reserved corn kernels, ensuring they are evenly distributed throughout the mixture.

Step 3

Heat a non-stick pan or crepe pan over medium to low heat.

Step 4

Spread a tablespoon of butter onto the heated pan, ensuring it melts and coats the surface.

Step 5

Spoon 1/4 cup of the corn mixture onto the pan, spreading it evenly to form a pancake shape.

Step 6

Allow the pancake to cook for 4-5 minutes on each side, or until it begins to set on the edges. Then, carefully flip the pancake and cook for an additional 2-3 minutes until it is cooked through.

Step 7

Remove the cooked pancake from the pan and add more butter, cheese, and fold it in half. This step allows the heat from the pancake to melt the cheese.

Step 8

Continue cooking the remaining batter, following the same process, until all the pancakes are cooked.

Step 9

Enjoy your delicious corn pancakes!