Cachapa (Venezuelan Corn Pancakes)
Cachapas are Venezuelan corn pancakes, and this version gets them on the table fast. Traditionally they are made with fresh summer corn, but a can of creamed corn blended with pancake mix gives a thick, sweet batter any time of year. The pancakes cook in about two minutes, and a salty white cheese on top balances the sugar in the corn.
Instructions
Put the creamed corn, pancake mix, flour, egg, melted butter or margarine and sugar in a blender and blend until smooth. The batter should be thick and heavy, so if it looks loose, add a little more corn.
Shape the batter into small pancakes about ½ inch (1.5 cm) thick and about 5 inches (13 cm) across. Cook them over medium heat for about 1 minute on each side, until small bubbles form on the top.
Serve the cachapas hot with cheese. Feta, Cotija, queso blanco, queso de mano or queso guayanés all work, depending on what you can find.
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