Cornmeal Pancakes (Arepa)
Arepas are corn pancakes that Venezuelans and Colombians eat in place of bread, most often at breakfast. This version mixes grated white cheese straight into the dough, so every bite is salty and savory before any filling goes in. The two-stage cooking is the useful part: a griddle sets a golden crust, then the oven finishes the center. Split them and stuff with ham, cheese or black beans.
Instructions
Whisk the corn flour, salt and grated white cheese together in a large bowl. Stir in the cool water a little at a time until you have a firm dough that feels slightly moist but does not stick to your hands. Add a splash more water if it seems dry.
Cover the bowl and leave the dough to rest for 5 minutes so the flour can absorb the water.
Divide the dough into 10 equal pieces and roll each one into a ball. Press each ball down gently into a thick, slightly flattened disc.
Heat the oven to 350 °F (180 °C). Rub a griddle very lightly with oil and warm it over medium heat.
Cook the arepas on the griddle for about 5 minutes per side, until each has a golden brown crust.
Move the arepas to a baking sheet and bake for 20 to 25 minutes, turning them several times so they color evenly. Serve right away with cheese, ham and black beans.
Make it personal.
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