Corn Pancakes With Cheese or Cachapas De Carabobo |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Am posting this Venezuelan recipe as part of my participation in Zaar's World Tour 4! NOTE: Recipezaar does not recognize the ingredient 'harina pan' (available in South American grocery stores) which MUST be used in place of the 'corn flour' ingredient! Ingredients:
5 cups corn |
1/4 cup heavy cream |
1 egg |
2 tablespoons cornflour |
2 tablespoons granulated sugar |
1/4 teaspoon salt |
1/4 cup cooking oil |
12 ounces gouda cheese (cut into 12 sticks) |
Directions:
1. Puree corn & press through sieve to yield about 3 cups.
2. To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
3. Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
4. Fry, turning once until lightly browned & firm on both sides.
5. Remove from griddle & serve wrapped around a slice of cheese.
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