Venezuelan Corn Cakes: Cachapas

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
15 pancakes

Ingredients
  • 10 ears of corn
  • 2 tablespoons sugar
  • 1/4 cup milk
  • Pinch salt
  • Corn oil, for sauteing
  • 1/4 cup sour cream, for garnish
Directions

Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.


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