Recipe by
Jacob Schroeder
These tasty corn pancakes can be served with any number of toppings. Ideas to include any kind of salsa, honey, any kind of cheese, jam, etc.
Categories
Ingredients
- 450g Fresh, frozen or canned corn
- 105g Maseca/masa harina
- 70-100g Water (quantity is dependent on how juicy your corn is)
- 8g Salt
Featured Iowa Ingredients
Directions
- Combine all the ingredients in a blender and blend until smooth. You should have a batter that is thicker than crepe batter, but thinner than a pancake batter
- In a lightly buttered pan over medium high heat, drop large spoonfuls of batter and cook until you can see bottom of the cachapa is well browned and you see the top of the cachapa is almost set, then flip and continue to cook for a minute or so. Don’t worry if the bottom of the Cachapa is dark brown or almost burnt, these can be cooked very dark and still taste delicious
- You can remove these from the pan and top them with almost any kind of condiment or topping, it is traditional to serve the cachapas stuffed with fresh cheese and folded over
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