Cachapas or corn pancakes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: Gaila - The Petit Gourmet

5 from 3 votes

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Cachapas are traditionally eaten with queso de mano (artisanal cheese), a soft cheese very similar to mozzarella, and sometimes with fried pork cracklings. My favorites are with shredded beef and cheese! They are delicious. For this recipe, I used Dominican queso de hoja, which is very similar to queso de mano.

Ingredients

1 can of corn 14 oz or 2 cups of kernels
2 tablespoons of fine corn meal Masa harina
1/4 cup of milk
1 egg
1 pinch of salt
1 tablespoon sugar
1 tablespoon butter melted
Oil for frying pan

Instructions

Preparation
In a blender or a food processor mix the corn, egg, milk, corn meal, melted butter, sugar and salt, until you get a thick and chunky dough, this should not be too thick.
Heat a griddle or nonstick skillet on the stove over medium heat, smear a little oil on a paper towel and grease the griddle lightly for each pancake, then pour a ladle of the corn mix on the griddle about 1/2 cup of the mixture, spreading it with a spoon or spatula to form a circle. When the bubbles formed on the entire surface and it seems to be dry and get golden edges, flip it with a spatula to cook the other side, about 1-2 minute on each side. Remove it from the griddle or skillet and reserve, keeping them warm.
You can use many ingredients for the filling, as well as countless combinations Queso fresco, Cheese, Mozzarella, Gouda cheese, shredded beef, ham, chorizo, pork cracklings, etc.

Nutrition

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