CACHAPAS (Venezuelan Corn Pancakes)

Serves 2-3         

 
1 cup milk
2 eggs
1
teaspoon salt
1 pound corn kernels (about 3.5 cups)
1 cup corn flour or corn meal or masa
Cooking oil

Cheese slices
 

Blend all ingredients except flour and of the corn.

Mix together the blended mix, the flour, and the rest of the corn kernels.

Spoon into a lightly-oiled frying pan, making cakes as thick as you can.

Fry till well cooked. I find that turning down the heat after a while from medium to low helps them cook without burning.

Slice the pancakes and insert thin slices of cheddar cheese.

If any batter is left over, cook remaining pancakes and refrigerate them. They keep better this way than as raw batter.

Back to Recipes Index

Back to Roger Lippman's Home Page