| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 15 pancakes |
Ingredients
- 10 ears of corn
- 2 tablespoons sugar
- 1/4 cup milk
- Pinch salt
- Corn oil, for sauteing
- 1/4 cup sour cream, for garnish
Instructions
- Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form “pancakes” of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 109 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 18 mg |
Reviews
Do not waste your time trying to make this recipe. I did not read the reviews first and I should have – that is my fault. But Food Network should pull this recipe off of its list. I cannot get the time back from shucking and cutting kernels of 10 ears of corn. Only to end up with an inedible mushy mess. Had to throw away almost the entire batch of batter because it did not set up. I don’t mind making a recipe and not enjoying the flavor – if it at least is edible. This was not even edible. It didn’t even make what it should have! This was an utter and complete disappointment.
FIND AN ADAPTED RECIPE! Don’t waste your money and ingredients on this one! Someone at Food Network did not do their research. The person who said that when they tried making them they turned to mush is because that is what happens when you try to make traditional Venezuelan Cachapas with Sweet Corn. The corn used for making Cachapas in Venezuela is a tough corn which is very high in starch and not sweet. It also has much less liquid than American Sweet Corn. When processed to make Cachapas the starch (corn starch) cooks much like wheat flour cooks in a pancake; keeping its flat round shape. You must use a little oil or PAM on your griddle or frying pan. This makes them easy to flip when ready. Also, Cachapas are eaten in Venezuela mainly with butter and grated national white cheese. This cheese is not available in supermarkets here in the USA but an acceptable substitute would be grated Mexican Queso Fresco. And by the way, putting sour cream on Cachapas is like putting ketchup on fettuccini. Mexico and Venezuela are as culturally different as the USA and Britain.
I followed the recipe exactly but it turned into mush in the pan. 10 ears of corn is WAY too much, in my opinion. Tyler Florence’s recipe only asks for 2 but I tried this one because of the sugar. I’ll have to try that one.
I think is an easy and a healthy way to eat corn and if you eat whit white cheese it taste much better