Cachapas Recipe - Cooking Index
Cachapas Recipe - Cooking Index
Queso fresco is a good topping, but a dollop of sour cream can also be used. Cachapas are generally eaten instead of bread in Venezuela, but they can be prepared as an appetizer. Make them silver dollar-size and top with sour cream and some chopped dill.
Courses: Dessert| 3 3/4 cups | 234g / 8.3oz | Fresh corn kernels |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 cup | 99g / 3.5oz | Sugar - plus |
| 2 tablespoons | 30ml | Sugar |
| 3 | Egg whites | |
| 3 tablespoons | 45ml | Instant corn masa mix - (to 4 tbspns) - see * Note |
| Butter - as needed | ||
| Queso fresco - (optional) |
* Note: If you can't find Instant corn masa mix, extra-fine corn meal can be substituted.
Combine corn, salt, sugar, egg whites and 3 tablespoons instant masa in blender and mix well until milky mixture is formed, 1 to 2 minutes. If mixture is too thin, add 1 tablespoon masa at a time until mixture is thickened.
Lightly butter large skillet or griddle and set over medium-low heat. Pour 1/4 cup batter for each pancake in hot skillet, making 2 to 3 at once, and cook until sides of pancakes begin to turn golden brown, 2 to 3 minutes.
Turn and cook pancakes an additional 2 to 3 minutes. Serve with a slice of queso fresco, if desired.
This recipe yields 5 to 6 cachapas.
Each of 6 cachapas: 124 calories; 400 mg sodium; 0 cholesterol; 17 grams fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber.
Source:
The Los Angeles Times, 09-29-1999
Average rating:
10 (1 votes)
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