Venezuelan Corn Cakes: Cachapas |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 15 |
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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:
1. 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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