Breakfast
Tender Corn Cachapa
Sweet fresh corn pancake folded with queso de mano.
VegetarianGluten-free
Ingredients
- 500 g of corn kernels (tender corn)
- 60 g of milk
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 30 g of precooked corn flour
- Butter for the griddle
- Queso de mano or mozzarella for filling
Step-by-step
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- Place the corn kernels, milk, sugar and salt in the mixing bowl.
- Blend 30 sec/speed 7 until you get a mixture with some lumps.
- Add the precooked corn flour and mix 15 sec/speed 4 to give it body.
- Let the mixture rest for 5 minutes so it thickens slightly.
- Heat a griddle with butter and pour a ladle forming a thick disc.
- Cook each cachapa 4 minutes per side over medium heat until the edges are golden.
- Fill with queso de mano, fold in half and serve hot with a touch of butter.
Tips
- If the corn is very dry, add a little more milk to the mixture.
- The cachapa should be thick and fluffy, not thin like a crepe.
- Serve it with cream or fried pork for a complete breakfast.
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