Cachapas (Venezuelan Sweet Corn Pancakes)

🛒 Ingredients

• Fresh Corn Kernels 250 g · 215 kcal
• Whole Milk 50 g · 30 kcal
• Unsalted Butter 15 g · 107 kcal
• Queso de Mano (Venezuelan fresh cheese) 80 g · 220 kcal

👨‍🍳 Instructions

1. Combine fresh corn kernels, milk, 10g of sugar, and 1g of salt in a blender and process until a coarse, slightly chunky batter is formed, resembling a thick pancake batter.
2. Melt 10g of butter and stir it into the corn batter until well combined. Let the batter rest for 5-10 minutes.
3. Heat a non-stick pan or griddle over medium heat and lightly grease with the remaining 5g of butter or cooking oil.
4. Pour about 1/2 cup of batter per cachapa onto the hot pan, spreading it slightly to form a thick, round pancake of about 15 cm in diameter.
5. Cook for 3-5 minutes per side, or until golden brown and cooked through, flipping carefully once bubbles appear on the surface.
6. Once cooked, place a slice of queso de mano (or similar fresh cheese) on one half of each cachapa, fold it in half, and serve immediately.