CACHAPAS
(Venezuelan Corn Pancakes)Serves 2-3
3/4 cup corn flour (masa harina)
2 tablespoons corn meal1 cup milk
2 eggs
1/2 tablespoon salt
1 pound corn kernels, thawed (Trader Joe's is my preference)Measure the corn flour and corn meal into a mixing bowl.
Sprinkle a couple tablespoons of corn kernels into the flour.
In a blender or food processor, mix the eggs, milk, salt, and remaining corn kernels (most of the pound).
When the mix is smooth, pour it into the flour and stir well.Pre-heat an electric griddle to 350. If you don’t have a griddle, pre-heat a 10” lightly oiled cast-iron frying pan on medium heat.
On the griddle, use 3 or 4 heaping tablespoons of batter per pancake. You will have to make them smaller in a frying pan. Cook 5-10 minutes, until the bottom is firm and getting darker, but not yet burned. Flip and repeat. When done, they’ll still be a bit moist and soft on the inside.
Serving suggestion: Slit the pancakes horizontally with a sharp knife. Insert thin slices of your favorite cheese. I like extra-sharp Cabot cheddar (Trader Joe’s) with a bit of pepper jack. For variety, use a creamy cheese like Mascarpone or crème fraiche.If you have a crepe pan, you could try a full-size 8” pancake. When it’s cooked, cover it with soft cheese, fold it over, and eat it from your hands like a real Venezuelan. But I recommend first honing your skill on the smaller cakes.
If any batter is left over, cook the remaining pancakes and refrigerate them. They keep better this way than as raw batter.