Corn pancakes (cachapas) Recipe
Vene\uelan
courtesy of toronto star
use mozaarella instead of panela.
Use skillet
Servings: 4
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Ingredients
- 3 1/2 cups frozen corn kernels, thawed
- 3 large eggs
- 1/2cup all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 4 tsp butter for frying
- 1 cup grated mozzarella cheese
Directions
- in a food processor combine the corn eggs, flour, sugar, and salt then process until combined. but still lumpy. Don't overprocess. Transfer mixture toa bowl and use immediately or refridgerate covered for about 1 day
- Heat a large cast iron skillet swirl 1 tsp butter in the skillet then pour in 3/4 cup batter.
- Using a ladle lightly spread the batter in a circular motion to make 6-7 inch pancakes. cook until browned bubbles form on the surface and pancake is firm enough to flip
- Flip with spatula and spread 1/4 cup cheese over half of the pancake. cook until the cheese melts. Transfer to a plate then fold the plain half over the melted cheese like an omelete. It may break. Coverlooselywith foil to keep warm.
- makes about 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 124 | 39% |
| Total Fat 13.94g | 17% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 523mg | 22% |
| Potassium 326mg | 9% |
| Total Carbs 34.99g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 6.63g | 4% |
| Protein 16.23g | 26% |
