Ingredients:
- 10 ears of yellow corn (about 5 cups kernels) fresh is best, but frozen can be used
- 1/4 cup heavy cream
- 1 egg
- 2 tablespoons harina pan (available at South American grocery stores, not masa harina) or all purpos
- 2 tablespoons sugar
- 1/4 teaspoon salt
- oil or butter for frying
- 12 ounces Gouda, Muenster or farmer cheese, cut into 12 sticks (optional)
Preparation:
Make the batter: Puree the corn and press through a sieve to yield about 3 cups, then add the cream, egg, flour, sugar and salt. Mix into a batter and let rest for 15 minutes.
Cook: Pour 1 tablespoon oil on a hot griddle or cast iron skillet. Pour about 1/4 cup batter for each pancake and fry, turning once until lightly browned and firm on both sides. Remove from the griddle and serve with cream, or wrap the cachapa around a slice of cheese.
About 12 servings.
