Cachapas: Typical Venezuelan dish

Cachapas:

15 min 10 min prep
6 cachapas

4 cups tender corn kernels (canned corn may be used)
3 teaspoons salt
3/4-1 cup water (depending on how tender the corn is)
3/4 cup sugar

1. Mix all the ingredients in a blender.
2. The mix should become thick and heavy.
3. If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
4. Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
5. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
6. Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).

Kitrianna said:

Mmmm yummy looking.

Click to expand...

Indeed they are they are actually my favorite typical meal

I've found a more explicit repice:

Ingredients

• 4 cups fresh corn kernels (6 to 8 ears of corn)
• 3 teaspoons salt
• 3/4 cup Splenda sugar substitute
• 1/4 cup light maple syrup
• 1 cup skim milk, depending on how tender the corn is
• cooking spray

Directions

1. 1
   
   With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick.
2. 2
   
   Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter.
3. 3
   
   When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness.
4. 4
   
   Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheeese, ricotta, -- anything you want.