Brunch

Cachapas (sweet corn pancakes)

Name: Cachapas (sweet corn pancakes)
Total time: 30 min
Yield: 6 cachapas
Ingredients: 500 g fresh kernels Corn; 2 tbsp Sugar; 1 pinch Salt; 30 g melted Butter; 200 g Cheese

Preparation time: 30 min
Servings: 6 cachapas

Ingredients

6 cachapas

Corn — to buy500 g fresh kernels
Sugar — to buy2 tbsp
Salt — to buy1 pinch
Butter — to buy30 g melted
Cheese — to buy200 g

Preparation

Blend the fresh corn kernels with a little sugar and a pinch of salt until you get a coarse, slightly grainy batter.
Add a little melted butter to the batter and mix.
Pour ladlefuls of batter into a hot, lightly buttered pan and cook for 3-4 minutes on each side, like thick pancakes, until golden.
Place cheese on one half of each still-hot cachapa and fold in half so it melts.
Serve immediately — the cachapa should stay soft inside and slightly crisp outside.