Cachapas
Author: Epicurus.com Kitchens
Ingredients
  • 3 3/4 Cups fresh corn kernels
  • 3/4 teaspoons salt
  • 1/2 Cup sugar; plus
  • 2 Tablespoons sugar
  • 3 egg whites
  • 3 Tablespoons instant corn Masa mix (to 4 Tablespoon) see * Note
  • butter; as needed
  • queso fresco; (optional)
Instructions
  1. * Note: If you can't find Instant corn masa mix, extra-fine corn meal can be substituted.
  2. Combine corn, salt, sugar, egg whites and 3 tablespoons instant masa in blender and mix well until milky mixture is formed, 1 to 2 minutes. If mixture is too thin, add 1 tablespoon masa at a time until mixture is thickened.
  3. Lightly butter large skillet or griddle and set over medium-low heat. Pour 1/4 cup batter for each pancake in hot skillet, making 2 to 3 at once, and cook until sides of pancakes begin to turn golden brown, 2 to 3 minutes.
  4. Turn and cook pancakes an additional 2 to 3 minutes. Serve with a slice of queso fresco, if desired.
Notes
Queso fresco is a good topping, but a dollop of sour cream can also be used. Cachapas are generally eaten instead of bread in Venezuela, but they can be prepared as an appetizer. Make them silver dollar-size and top with sour cream and some chopped dill.

This recipe yields 5 to 6 cachapas.

Each of 6 cachapas: 124 calories; 400 mg sodium; 0 cholesterol; 17 grams fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/cachapas/4817/