Venezuelan Corn Cakes, Cachapas

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Top with a little homemade salsa.

 

 

Venezuelan Corn Cakes, Cachapas

 

10 ears corn

2 tablespoons sugar

1/4 cup milk

1 pinch salt

Corn oil for sauteing

1/4 cup sour cream for garnish

 

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. Yields 15 pancakes.

 

 

 

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