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Cachapas (corn pancakes)

October 25, 2016


Let me take you on a trip to the country I carry in my heart, the country I was born. Venezuela. This dish is not a dish that I would eat with frequency, it is more of a special treat kind of thing, very simple to make. 


This recipe makes 6 pancakes.




2 cups of corn kernel


1 cup of corn flour (harina pan)


1 1/2 cup of milk


1 whole egg


3 cups of shredded mozzarella cheese (or any white salty cheese)


Salt and pepper to taste


butter to pan fry the corncakes





1. In a blender add: 1 cup of the corn kernels, the flour, milk and egg. Blend until smooth consistency but still chunky.


2. In a bowl add the mixture and then add the other cup of corn kernel to give the cakes texture. Season with salt and pepper.


3. In a frying pan melt two table spoon of butter on medium heat, then ladle the cachapa mixture and lower the heat, cook five minutes on each side. Sprinkle the cheese and let it melt, the fold into half and serve warm.



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