Cachapas (Venzuela)

World-Bites (32) / Cachapas

Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around chopped ham or spread with butter, cream cheese or sour cream. Cachapas are a great, gluten-free option for people who who want a change from pancakes made with wheat flour.

Ingredients

* Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
* Cornstarch -- 1/2 cup
* Melted butter or olive oil -- 2 tablespoons
* Sugar -- 1 tablespoon
* Salt -- 2 teaspoons
* Water -- as needed

Method

1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.