Ricotta And Mozarella Corncakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Very popular in Colombia, they are named “Arepas de Choclo”, I made some variations for the ingredients that are found only in my country… Ingredients:
1 cup fresh kernel corn |
2 eggs |
2 cups milk |
4 tsp. melted butter |
1 cup flour |
3 tbsp. sugar |
1 tsp. baking powder |
1 tsp. salt |
1 tsp. vanilla |
125 gr. ricotta cheese |
slices of mozarella cheese |
Directions:
1. Blend corn kernels in the blender See Photo
2. In a médium bowl mix dry ingredients (flour, sugar, salt, baking powder) in other bowl mix eggs, milk, butter, Ricotta cheese and vanilla, pour over dry ingredients and mix well and add corn …. See Photo
3. Grease a heated griddle, and spoon the batter See Photo. Turn pancaks as soon as they are puffed and full of bubbles, but before bubbles break. Turn and brown on the other side. See Photo
4. Place a slice of Mozarella cheese over each pancake until melts…. Serve inmediately … See Photo
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